SWEET TART PASTRY
The French often use
this classic crust for tarts. The Pâte Sablée is rich and crumbly,
(Sablé is the French word for sandy).
If the dough feels too firm
when you're ready to roll it out, let it stand at room temperature for a few
minutes. If, on the other hand, the dough becomes soft and sticky while
rolling, don't hesitate to rechill it until it becomes easier to work with.
Better to rechill than to add too much flour, which will damage the delicate,
crisp texture of the dough.
Bake the tart shell in a 9- to 9 ½-inch
tart pan with a removable bottom and fluted sides about 1 to 1 1/8 inches high.
8 ounces (2 sticks) unsalted butter, softened
4 teaspoons pure vanilla extract
2 cups all
1 teaspoon salt
1. Put butter and sugar in the bowl
of an electric mixer fitted with the flat paddle attachment. Mix on medium
speed until pale and fluffy, about 3 minutes; mix in vanilla. Add the flour and
the salt, and mix on medium-low speed until just combined and crumbly, about 15
seconds (do not overmix).
Pat the dough into a disk, and wrap in plastic.
Refrigerate for at least 1 hour and up to 2 days, or freeze up to 1 month.
2. Unwrap dough; lightly flour large sheet of parchment paper or
plastic wrap and place dough in center. Roll out dough and line tart pan.
Freeze dough 30 minutes.
3. Meanwhile, adjust one oven rack to upper-middle
position and other rack to lower-middle position; heat oven to 375 degrees.
Place chilled tart shell on cookie sheet; press 12-inch square of foil inside
tart shell and fill with metal or ceramic pie weights.
Bake on lower rack
30 minutes, rotating halfway through baking time. Carefully remove foil and
weights by gathering edges of foil and pulling up and out.
sheet with tart shell to upper rack and continue to bake until shell is golden
brown, about 5 minutes longer.
Use this tart shell for fruit tarts, and
pies that do not require baking as the shell is already cooked.