The Ultimate Tartelette Crust
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The Ultimate Tartelette Crust
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This pâte sablée recipe was passed down from my adopted Parisian family; it's simple and sweet, the ultimate base for your tartelette.
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Ingredients
Tartelette Pastry
- 1 1/4 cups all-purpose flour sifted
- 3 tablespoons granulated sugar
- 3 oz. butter unsalted, soft
- 2 egg yolk
- 1 to 3 tablespoons water ice
- fleur de sel pinch
Traditional Crème Patissière
- 3 egg medium, yolks
- 1/4 cup granulated sugar
- 2 tablespoons corn starch 2 teaspoons
- 1 cup milk whole
- 1/2 tablespoon vanilla extract
- For a more embellished finish, Teresa Floyd's [url]Strawberry Rose Crémeux∞http://now-forager.com/strawberry-rose-eclairs/[/url] is a must-try.
Instructions
Tartelette Pastry
- Place flour and sugar in a mixing bowl. Make a well in the center; then add butter, egg yolks and 1 tablespoon of ice water. Blend lightly by fingertip, gently kneading until all ingredients gather to form smooth dough. If a crumbly texture persists, add up to 2 tablespoons more of ice water by drops. Shape the pastry into a slightly flattened ball, dust lightly with flour and wrap in parchment paper. Refrigerate for at least 1 hour or overnight, until firm.
- Remove the pastry from the fridge. Place the pastry on a floured surface and press it into a flat circle with the heel of one hand. Sprinkle flour over the pastry and roll it out with a rolling pin. Lift and roll it onto the pin. Unroll and ease pastry into a 4 x 0.75 inch fluted tartelette pan, pressing the pastry into the bottom and around the sides. Roll the pin over the pan to trim extra over-hanging dough. Chill for 20 Preheat the oven to 375°F.
- Blind bake the tartelette shell (sans filling): Line with parchment paper. Use dry beans to fill the center of the pan. Edges of the tartelette will start to take on a golden color after 5 to 10 minutes in oven. Remove the parchment paper and return to bake up to 5 minutes longer. Baked crust will appear lightly browned in color. Set pan on a jar to slip off the loose-bottomed rim. Fill as directed in the tartelette recipe of your choice.
Crème Patissière
- Warm the milk in a saucepan so that it begins to steam.
- Place egg yolks in a bowl and gradually whisk, adding the sugar until light and thick. Beat in the cornstarch and hot milk.
- Pour mixture back into the saucepan. Set over medium heat, stir then whisk slowly until the mixture thickens like pudding. When it comes to an early boil, remove from heat.
- Add in vanilla extract and pour the cream into a strainer set over the bowl. Cover with plastic wrap directly over the surface of the cream and store. Pastry cream will keep 3 days under refrigeration.
Notes
- This pâte sablée recipe was passed down from my adopted Parisian family; it's simple and sweet, the ultimate base for your tartelette of choice.
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