Pâte Sablée (Shortcrust Pastry) / Tartlet Shells
Pâte Sablée (Shortcrust Pastry) / Tartlet Shells
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cubed and chilled
- 1/4 cup granulated sugar
- 1 egg yolk, large
- 1 tablespoon cold water, or more, as needed
- 1/4 teaspoon salt
For Blind Baking
- as needed parchment paper
- as needed baking weights, (such as dried beans or rice)
Instructions
- 1
In a food processor, combine the all-purpose flour, granulated sugar, and salt. Pulse a few times to combine.
⏱️ 1 min - 2
Add the chilled, cubed unsalted butter to the food processor. Pulse in 1-second intervals until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 2 min
- 3
Add the egg yolk and 1 tablespoon of cold water to the food processor. Process until the dough just begins to come together and forms a ball. If the dough is too dry, add a tiny bit more cold water (1/2 teaspoon at a time) until it forms a cohesive dough.
⏱️ 2 min
- 4
Remove the dough from the food processor and flatten it into a disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes to allow the butter to firm up and the gluten to relax.
⏱️ 5 min
- 5
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 6
Lightly flour your work surface. Place the chilled dough between two sheets of parchment paper. Using a rolling pin, roll out the dough to an even thickness of about 1/8 inch.
⏱️ 5 min
- 7
Using a round cookie cutter (approximately 3 1/2 to 4 inches in diameter, or large enough to cover the bottom and sides of your mini tart pans), cut out circles from the rolled dough. Gently gather and re-roll any scraps as needed.
⏱️ 5 min
- 8
Carefully place each dough circle into a mini tart pan with a removable bottom. Gently press the dough into the pan, ensuring it conforms to the fluted edges and the bottom. Trim any excess dough from the edges using a small knife or your fingers.
⏱️ 5 min
- 9
Prick the bottom of each tartlet shell thoroughly with a fork to prevent puffing during baking.
⏱️ 2 min - 10
Line each tartlet shell with a small piece of parchment paper or a coffee filter. Fill the parchment-lined shells with baking weights (such as dried beans or rice) for blind baking.
⏱️ 3 min
- 11
Place the filled tartlet pans on a baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
⏱️ 12 min•🌡️ 375
- 12
Carefully remove the tartlet shells from the oven. Remove the parchment paper and baking weights. Return the shells to the oven and bake for another 3-5 minutes, or until they are golden brown and crisp.
⏱️ 5 min•🌡️ 375
- 13
Allow the tartlet shells to cool completely in their pans on a wire rack before carefully removing them. Once cooled, they are ready to be filled with your favorite pastry cream, fruit, or other fillings.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Pâte Sablée (Shortcrust Pastry) / Tartlet Shells
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cubed and chilled
- 1/4 cup granulated sugar
- 1 egg yolk, large
- 1 tablespoon cold water, or more, as needed
- 1/4 teaspoon salt
For Blind Baking
- as needed parchment paper
- as needed baking weights, (such as dried beans or rice)
Instructions
- 1
In a food processor, combine the all-purpose flour, granulated sugar, and salt. Pulse a few times to combine.
⏱️ 1 min - 2
Add the chilled, cubed unsalted butter to the food processor. Pulse in 1-second intervals until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 2 min - 3
Add the egg yolk and 1 tablespoon of cold water to the food processor. Process until the dough just begins to come together and forms a ball. If the dough is too dry, add a tiny bit more cold water (1/2 teaspoon at a time) until it forms a cohesive dough.
⏱️ 2 min - 4
Remove the dough from the food processor and flatten it into a disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes to allow the butter to firm up and the gluten to relax.
⏱️ 5 min - 5
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 6
Lightly flour your work surface. Place the chilled dough between two sheets of parchment paper. Using a rolling pin, roll out the dough to an even thickness of about 1/8 inch.
⏱️ 5 min - 7
Using a round cookie cutter (approximately 3 1/2 to 4 inches in diameter, or large enough to cover the bottom and sides of your mini tart pans), cut out circles from the rolled dough. Gently gather and re-roll any scraps as needed.
⏱️ 5 min - 8
Carefully place each dough circle into a mini tart pan with a removable bottom. Gently press the dough into the pan, ensuring it conforms to the fluted edges and the bottom. Trim any excess dough from the edges using a small knife or your fingers.
⏱️ 5 min - 9
Prick the bottom of each tartlet shell thoroughly with a fork to prevent puffing during baking.
⏱️ 2 min - 10
Line each tartlet shell with a small piece of parchment paper or a coffee filter. Fill the parchment-lined shells with baking weights (such as dried beans or rice) for blind baking.
⏱️ 3 min - 11
Place the filled tartlet pans on a baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
⏱️ 12 min•🌡️ 375 - 12
Carefully remove the tartlet shells from the oven. Remove the parchment paper and baking weights. Return the shells to the oven and bake for another 3-5 minutes, or until they are golden brown and crisp.
⏱️ 5 min•🌡️ 375 - 13
Allow the tartlet shells to cool completely in their pans on a wire rack before carefully removing them. Once cooled, they are ready to be filled with your favorite pastry cream, fruit, or other fillings.
⏱️ 15 min