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Pate Sable (French Shortcrust Pastry)

This is the base recipe i use in my beginners Patisserie course, i love sharing gateway recipes which are the foundation of creativity and knowledge building. This is a fantastic pastry to learn, its so adaptable, here we make biscuits with it but its also commonly used to make sweet tarts and tartlets with as well, get creative!
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Servings: 20 Biscuits
Ingredients Method Notes

Ingredients
  

Sable Dough
  • 125 Grams Plain Flour
  • 100 Grams Unsalted butter
  • 50 Grams Icing Sugar
  • 1 Medium Egg Yolk
To Finish
  • Egg Wash - 1 yolk with 1 tbs milk
  • Flaked Almonds

Method
 

Preheat the oven to 180 fan
  1. Heap the flour on a work surface and make awell. Put in the butter, icing sugar and salt. Working with your finger tips mix and cream the butter with the icing sugar and salt, then add the egg yolkand work them in with your finger tips.
  2. Slowly draw the flour into the centre and continue to work delicately with your fingers until you have a homogenousdough.
  3. Using the palm of your hand push the dough awayfrom you 3 or 4 times until it is completely smooth. Wrap in cling film and putin the fridge for 1 hour so the dough can rest.
  4. Roll out the pastry to 3mm thick and stamp outthe desired number of biscuits.
  5. Place them on a baking tray, brush with egg wash and arrange 5-6 almonds on each one depending on size.
  6. Bake for 8 minutes. Leave on the tray for a few minutes then move to a rack to cool completely. Dust with icing sugar.

Notes

If well wrapped it will keep in the fridge for a week or the freezer for up to 3 months
Try the zest of a citrus fruit mixed in, it completly elevates the dough!