Sable pastry

Sable pastry

By
From
The Tivoli Road Baker
Makes
1 kg
Photographer
Bonnie Savage and Alan Benson

A wonderfully light and biscuity pastry, this sable makes an excellent base for freeform tarts made with curds or custards, and piled high with fresh fruit. Easy to prepare, these are a fantastic option for an impromptu dinner celebration or last-minute party invite.

We use this pastry for our Strawberry and chamomile tart and our Raspberry and goat’s milk tart.

Ingredients

Quantity Ingredient
285g unsalted bu, diced and softened
110g icing sugar, sifted
1/2 vanilla pod, seeds scraped
or 1/2 teaspoon vanilla paste
285g plain flour
1/4 teaspoon table salt

Method

  1. In a stand mixer fitted with the paddle attachment, gently cream together the butter, icing sugar and vanilla until you have a smooth paste, mixing slowly to avoid incorporating air into the mixture.
  2. In a medium sized bowl, whisk together the flour and salt then add to the creamed butter mixture in three increments, beating slowly with the paddle between each addition. After the third addition, mix until just combined.
  3. If you are mixing by hand, place the butter, icing sugar and vanilla in a medium sized bowl and beat with a wooden spoon for several minutes, until smooth. Add the flour and salt a little at a time, ensuring that each addition is fully incorporated before adding the next. Mix until just combined – there should be no flour visible.
  4. Tip the pastry out onto a lightly floured bench, then divide it into two pieces and flatten each out into a disc 2 cm (¾ in) thick. Wrap them in plastic wrap and rest it in the fridge for at least one hour, then use as desired. Sable pastry will keep in the fridge for a week and in the freezer for up to three weeks, wrapped well in plastic wrap or in a container.
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