Pâte Sablée for the Dessert Plate

Pâte Sablée for the Dessert Plate keeps the shopping list focused on all-purpose flour, granulated sugar, and kosher salt. It serves 24 people.

Count on 20 minutes of prep, 2 hours of cooking, 2 hours of resting, about 4 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 cups all-purpose flour
• 1/2 cups granulated sugar
• ¼ teaspoon kosher salt
• 9 tablespoons unsalted butter
• 1 large whole egg
• 1 large egg yolk

How the cooking goes

1. In the bowl of a electric mixer fitted with the paddle attachment, combine the flour, sugar, salt, and butter.
2. Mix on low speed, cutting the butter into the dry ingredients until no visible pieces remain and the mixture resembles fine sand. Press a small amount between your fingers to confirm the butter is fully incorporated.
3. In a separate bowl, whisk the whole egg and egg yolk together until completely homogenous with no streaks of white or yolk.
4. Add the beaten eggs to the mixer then mix on low speed just until a smooth, cohesive dough forms. It will look like cookie dough. Stop mixing immediately.
5. Divide the dough into two equal pieces (approximately 275 g each), flatten each into a disc on plastic wrap, and wrap tightly.
6. Refrigerate for at least 2 hours or overnight before rolling and using.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pie crust, open Vodka Pie Crust Rolled for a Flaky Shell and Inverse Puff Pastry after Supper.