Wild strawberry and raspberry sablées

Wild strawberry and raspberry sablées

By
From
How to Cook Pastry
Serves
4-6
Photographer
Peter Cassidy

This is a different version of the French classic. If you can’t get hold of wild strawberries, then just use the smallest you can find and cut them into halves or quarters accordingly.

Ingredients

Quantity Ingredient
1 quantity Pâte sablée, prepared to the end of step 5
extra flour, to dust

To assemble

Quantity Ingredient
3 tablespoons freeze-dried strawberries
1 small punnet wild or small cultivated strawberries
1 small punnet raspberries
1 quantity Raspberry coulis
basil oil, (see note), to finish

Method

  1. Once the pastry has come together into large flakes of pastry, sprinkle 2 tbsp of the freeze-dried strawberries over the pastry.
  2. Bring the pastry together with your hands, making sure the strawberries are evenly distributed but without overworking the dough. Form the pastry into a flat disc, wrap well in cling film and chill for 10–15 minutes, or until firm enough to roll.
  3. Roll out the chilled pastry on a lightly floured surface to about a 2mm thickness (the finished biscuit should be thin and crisp). Using a 10 x 6cm template, cut out 3 rectangles per serving and lay them on a baking tray. Alternatively, you can use a plain round 6–8cm pastry cutter to cut the same number of circles. Cover with cling film and chill in the fridge or freezer until completely firm to the touch, 20–30 minutes. It is worth making a few extra, as they are liable to break if not handled carefully. Meanwhile, heat the oven to 190°C.
  4. Bake the sablées for 6–8 minutes until evenly cooked and very pale with just the barest hint of biscuit colour. Remove from the oven and leave to cool on the tray for 1 minute, then carefully release them from the tray. While still hot, sprinkle the remaining freeze-dried strawberries over the tops, press down gently and transfer to a wire rack to cool completely.
  5. Hull the fresh strawberries and fold them with the raspberries through half of the raspberry coulis, to coat lightly.
  6. To assemble the sablées, place a biscuit on each serving plate and spoon a few strawberries and raspberries on top, making sure they are level, for the next biscuit to be laid on top.
  7. Add another biscuit to each, then more strawberries and raspberries, and finally a third biscuit. Drizzle the remaining coulis around the plate. Finish with some drops of basil oil and serve immediately.

A note on basil oil...

  • This is easy to make. Blanch about 20g basil leaves in boiling water for a few seconds, then refresh in cold water and drain well. Transfer to a blender, add 75ml each sunflower and olive oil and blitz until as smooth as possible. Transfer to a bowl, cover and leave to stand for a few hours. Strain through a muslin-lined sieve before using.
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