Almond Sablé Dough is great for making those trendy cream tarts
Almond Sablé Dough is a sweet shortcrust made with ground almond flour. The cookie is sweet, flaky and very tender but stable enough to support filling and toppings.
For an almond free version, check out my Pate Sucree recipe (tart dough).
Recipe
Servings: 2 8" tarts
Calories: 1742kcal
Ingredients
Ingredients
- 2 ¼ cups AP flour unbleached, keep a little extra for dusting
- ¾ cup almond flour
- ½ teaspoon kosher salt
- 8 oz unsalted butter
- ½ cup powdered sugar
- 1 large egg
- 1 large egg yolk
Instructions
Instructions
- In a bowl, whisk together the AP flour, almond flour and salt.
- Put a paddle attachment onto your stand mixer, then combine butter and confectioner's sugar in mixer bowl. Mix on medium-low speed until combined, about 4 minutes.
- Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In 2 parts, add the flour mixtures, scraping down the sides of the bowl after each part.
- Turn bowl over with dough mixture onto a clean lightly-floured work surface. Divide in half, shape into flattened desks and wrap each 1 in plastic warp. Refrigerate for at least 1 hour, or overnight.
Notes
Dough can be stored frozen for up to 1 month. Thaw it overnight in refrigerator before using. Baking directions depend on the type of pastry. For the cutout fruit tart, cut your design out of the dough, put cutout design in freezer for 10 minutes, then bake 350ºF/176ºC until golden brown.
Nutrition
Calories: 1742kcal | Carbohydrates: 146g | Protein: 28g | Fat: 118g | Saturated Fat: 61g | Cholesterol: 429mg | Sodium: 636mg | Potassium: 212mg | Fiber: 8g | Sugar: 31g | Vitamin A: 3090IU | Calcium: 161mg | Iron: 8.8mg
Tried this recipe?Let us know how it was!
Valerie Fox says
What kind of filling do you use for this tart? Thanks
Elizabeth Marek says
Any filling you want 🙂 Pastry cream with fresh fruit is very common, lemon curd, chocolate ganache etc
Letha says
I've been making the trendy number/letter tarts for a couple of years now, and use this recipe for my base. I love it. It is so easy to work with and allows the flavors of the fillings and toppings to shine.