Creating a Sable Pastry Case is a delightful way to enhance your baking repertoire. The rich, buttery pastry serves as the perfect foundation for countless delicious tarts and desserts, making it a must-try in any pastry kitchen. Let’s get started on making your own Sable Pastry Case.
When making a Sable Pastry Case, quality ingredients matter. For a gluten-free option, you can experiment with gluten-free flour blends, but keep in mind the texture may vary. If you have dairy allergies, a plant-based butter alternative can work as a substitute, though the flavor might slightly differ. Ensure your unsalted butter is well-softened for better mixing; it should almost resemble creamy clouds. Don’t hesitate to adjust sugar levels based on your preference for sweetness.
Scones, Biscuits & Pastry
Sable Pastry Case Recipe
Ingredients
- 610 g plain flour
- 250 g icing sugar (confectioners’ sugar)
- 1 pinch salt
- 500 g unsalted butter, softened
- 5 egg yolks
Instructions
- Using an electric mixer fitted with a paddle, combine 610 g plain flour, 250 g icing sugar, and a pinch of salt until well mixed. Gradually add 500 g softened unsalted butter in pieces, mixing until crumbly.
- Slowly incorporate 5 egg yolks into the mixture, continuing to mix until the pastry starts to come together. You want a smooth dough, not a sticky mess.
- Once the pastry is formed, remove it from the bowl and divide it into manageable portions. Wrap each portion in plastic wrap and chill them in the refrigerator until they reach a workable temperature. If you prefer, the pastry can be frozen for future use.
- Preheat your oven to 180 C (360 F).
- On a lightly floured surface, roll out the chilled pastry to a thickness of 5mm. Butter a 20cm x 5cm (8in x 2in) flat tin and line it with the rolled pastry, ensuring there are no air gaps.
- To prevent the pastry from puffing up while baking, line the pastry with aluminum foil and fill it with pastry weights or dried beans. Bake blind for approximately 20 minutes or until the pastry turns a lovely golden brown.
- Once baked, allow the pastry case to cool completely before pouring in your desired filling, leaving a little room at the top for any additional toppings or cooking.
- Follow the specific cooking instructions for your tart recipe after filling.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 3 of 3: