Hand-rolled shortcrust pastry

Pâte sablée : instructions

• 1
  First, your butter should be slightly softened, but not melted. Cut it into large cubes and take it out of the fridge ahead of time, or microwave it on very low power (200W) for about 1 minute 30 seconds.
• 2
  Cut the vanilla bean in half and scrape out the seeds with a tsp.
  
• 3
  In a mixing bowl, combine the flour, butter, powdered sugar, vanilla, and salt. Rub the mixture between your hands for about 3 minutes, until it resembles coarse crumbs, much like couscous.
  

  
• 4
  Add the egg yolk and cold water. Mix by hand to combine all the ingredients, and as soon as you see the dough forming, stop mixing; otherwise, it will become too elastic.
  

  
• 5
  Shape the dough into two balls (if it’s too sticky, sprinkle in a small handful of flour first). Flatten the dough balls into discs about 10 cm in diameter, dust them very lightly with flour, then place them in an airtight container.
  
• 6
  Place the airtight container in the refrigerator and let it rest for at least 40 minutes so the butter can firm up. The airtight container will help the dough retain its moisture, especially if you let it rest overnight!
  
• 7
  You're finally ready to use your shortcrust pastry. Use only a very small amount of flour when rolling it out; your pastry will turn out better that way, since it won't be as dry.
• Pre-cooking
  • 8
    If you want to make a fruit tart, I recommend pre-baking your shortcrust pastry so that it can withstand the moisture from the fruit.
  • 9
    Take the shortbread dough discs out of the refrigerator half an hour before using them, so the dough is easier to work with.
    Knead the discs together to form a ball, then roll it out on your work surface—or, better yet, on a baking mat.
    
  • 10
    Line your baking pan with a sheet of parchment paper.
    
    The Chef's Tip

    To transfer the dough to the pan without breaking it, start by rolling it out on your baking mat if you have one, or, if not, on another sheet of parchment paper. Then, simply unroll it upside down over the pan, and you’re done!
    
  • 11
    Cover the dough with a piece of parchment paper, and fill it with dried chickpeas.
    
  • 12
    Bake in the oven at 170°C for 15 minutes (keep an eye on the color).
  • 13
    Remove the parchment paper and the chickpeas.
    
    The Chef's Tip

    If your tart has a liquid filling (such as juicy fruit), I recommend taking an extra step to make your crust more water-resistant. Using a brush, brush a little beaten whole egg or egg yolk diluted with a little water onto the inside of the baked crust (bottom and sides). As it bakes, the egg will seal your crust, keeping it crispier for longer, even with the filling you add inside!
  • 14
    Whether or not you've "sealed" your dough, bake it again without the chickpeas for 5 minutes.
  • 15
    There you go—your homemade shortcrust pastry is now pre-baked and ready to be filled 🤩