Equipment
* optional
Ingredients
Dry Ingredients
- 240 g all-purpose flour, sifted
- 90 g powdered sugar
- 30 g almond flour
- 2 g fine sea salt
Wet Ingredients
- 120 g unsalted butter, cold, cubed
- 1 egg, large
Nutrition (per serving)
Method
Combine flour, powdered sugar, almond flour, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed briefly to disperse ingredients.
Add the cold, cubed butter. Mix on low speed until the mixture resembles coarse, wet sand (sablage). There should be no large chunks of butter remaining, but the dough should not yet come together.
Add the egg. Mix on low speed just until the dough begins to clump together. Stop immediately before a cohesive ball forms to prevent gluten development.
Turn the crumbly dough out onto a clean work surface. Perform 'fraisage' by using the heel of your hand to smear small portions of dough across the counter away from you. This ensures the butter is fully incorporated without overworking the gluten.
Gather the dough into a cohesive ball and flatten it into a disc about 2cm thick. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before rolling out.
Chef's Notes
- Always weigh ingredients carefully; pastry is chemistry.
- The 'fraisage' step is the professional secret to a dough that is sturdy but melts in the mouth.
- If using for a tart that requires blind baking, freeze the lined tart shell for 20 minutes before baking to prevent slumping.
- Almond flour can be omitted for a nut-free version, but replace it with an equal weight of all-purpose flour.
Storage
Refrigerator: 3 days — Wrap tightly in plastic wrap to prevent absorbing odors.
Freezer: 3 months — Thaw overnight in the refrigerator before rolling out.
