Crumbly Sweet Pastry (Pate Sablee) With Almonds
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Crumbly Sweet Pastry (Pate Sablee) With Almonds
  Sweet    Pate    Almonds  
Last updated 6/12/2012 12:58:53 AM. Recipe ID 21734. Report a problem with this recipe.
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      Title: Crumbly sweet pastry (pate sablee) with almonds
 Categories: Toohot
      Yield: 4 Servings
 
      8 tb (1 stick) unsalted butter,
           Softened
      1 c  Plus 6 tablespoons
           Confectioner's sugar, sifted
      1    Egg
      1 ts Salt
  1 1/4 c  Allpurpose flour
    1/2 c  Ground almonds
 
  In an electric mixer, cream together butter and sugar until light and
  fluffy.  Add egg and salt and beat until combined.  Stir together
  flour and almonds and add to butter mixture.  Slowly mix just until
  flour is evenly moistened.  Do not let it form a ball. Remove dough
  from bowl onto a lightly floured work surface and form into 2 balls.
  Flatten each ball into a disk, wrap well, and refrigerate a minimum
  of four hours or as long as 4 days .
  
  Yield: 2 9 to 10 inch tart shells
  
  These two different pastry doughs have very different textures.  The
  first is flaky due to the incorporation of butter in small pieces: as
  the dough cooks, the butter melts and the water in it turns to steam
  and puffs up the dough.  The second dough is tender and crumbly: the
  butter is well creamed as for a cookie; the confectioner's sugar adds
  tenderness due to the cornstarch it contains; the ground almonds,
  which can be substituted for some of the flour in any pastry dough
  recipe, add an interesting graininess.
  
  




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Recipe ID 21734 (Apr 03, 2005)

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