"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tart crust- Pate Sable Recipe

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This recipe for Tart crust- Pate Sable, by , is from The Clark Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Le Cordon Rouge

Category:
Category:

Ingredients:  
Ingredients:  
1 cups flour
cup unsalted butter- on soft side
cup powdered sugar

Directions:
Directions:
Work flour, butter, and sugar together in a food processor until a ball forms.
2.If it seems too soft to handle immediately, chill 20-30 minutes (flatten ball somewhat.)
3.Partially roll into a circle and then lift into tart pan and continue to press into shape. It may crack. Patch holes. Make a small lip, then cut off to make neat.
4. Prick and chill for half an hour or put in freezer 10 minutes.
5. Bake in a 350 degree oven about 20-25 minutes until lightly brown.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
If you want a crisper, harder crust that will stand up to a cream filling long before serving, decrease butter to 1/2 cup and add 1 egg yolk mixed with 2-3 T water. I have made it both ways and either way is fine.The above recipe says to eat it within 4 hours of filling or it gets soggy but I think it still tastes good.

 

 

 

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