Sablées aux fraises

Sablées aux fraises

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 quantity Pâte sablée
extra flour, to dust
2 small punnets wild, or small cultivated strawberries
1 quantity Raspberry coulis

Method

  1. Roll out the pâte sablée on a lightly floured surface to about a 2 mm thickness (the finished biscuits should be thin and crisp). Be quick and efficient when rolling as the pâte sablée softens very quickly. Using a 10 cm plain pastry cutter, cut out 12 discs and lay them on a baking tray. Cover with cling film and chill in the fridge until firm to the touch. Meanwhile, heat the oven to 190ºC.
  2. Bake the pastry discs for 6–8 minutes until evenly cooked and very pale, with just the barest hint of a biscuit colour; take care as they colour and brown quickly. Remove from the oven and leave to cool on the tray for a minute, then transfer them to a wire rack to cool completely.
  3. Hull the strawberries and, if not very small, cut them in half. Fold them through about half of the raspberry coulis, to coat lightly and evenly.
  4. To assemble the sablées, place a pastry disc on each of 4 plates and spoon a few strawberries on top; they need to be level for the next biscuit to be laid on top.
  5. Add another pastry disc to each, then more strawberries and finally another pastry disc. Drizzle the remaining coulis around the plate and serve.
Tags:
Leiths School of food and wine
cookery course
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