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This updated masterclass teaches you how to make a professional, crisp tart crust using the Sablage method. This technique coats the flour in butter to prevent gluten development and moisture absorption, resulting in a perfect crust that doesn't require blind baking or pie weights.
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Mix dry ingredients and rub in cold butter cubes until the texture is sandy. → Add the egg and mix until a dough forms, then wrap and chill for 2-3 hours. → Roll the dough out to 2-3mm thickness on a surface dusted with bread flour. → Fit the dough into pans, trim the edges, and dock the bottom with a fork. → Bake at 350°F (175°C) until golden brown and cool before unmolding.
Mix dry ingredients and rub in cold butter cubes until the texture is sandy. → Add the egg and mix until a dough forms, then wrap and chill for 2-3 hours. → Roll the dough out to 2-3mm thickness on a surface dusted with bread flour. → Fit the dough into pans, trim the edges, and dock the bottom with a fork. → Bake at 350°F (175°C) until golden brown and cool before unmolding.
This updated masterclass teaches you how to make a professional, crisp tart crust using the Sablage method. This technique coats the flour in butter to prevent gluten development and moisture absorption, resulting in a perfect crust that doesn't require blind baking or pie weights.
In a stand mixer bowl, combine the all-purpose flour, powdered sugar, almond flour, and salt. Mix roughly to distribute.
Cut the cold unsalted butter into small cubes. It is crucial that the butter is cold for the Sablage method to work.
Add the butter cubes to the dry ingredients. Mix at low-medium speed until the mixture achieves a very sandy texture (Sablage method).
Lightly beat the egg and add it to the sandy mixture. Continue mixing until the dough is well combined and forms a ball.
Divide the dough in half. Place each half on plastic wrap, shape into a flat rectangle or square, and wrap tightly.
Always use cold butter to ensure a sandy texture rather than a greasy one.
Bread flour is recommended for dusting because it absorbs less into the dough than all-purpose or cake flour.
Chilling the dough is essential to rest the gluten, which prevents the sides from sliding down in the oven.
When using perforated rings, grease the inside with a thin layer of butter for easier removal.
If the room is warm, roll the dough between parchment paper and chill it immediately if it becomes too soft.
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