Thursday, May 26, 2011

Pâte Sablée, Sandy Crust

#2 in the french crust series: Sandy Crust

150g flour
20g sugar
~100? 80? g butter

1 egg yolk
water until the dough is malleable

roll out on wax paper
(it will stay crumbly)
put in mold
poke with a fork
200C for about 25 minutes if filling with an uncooked filling

good for chocolate tarte, apple tart

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