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Classic Sablé Tartlet Dough
A step‑by‑step guide to making a perfectly crumbly, buttery sablé pastry for tartlet shells. The dough stays cold, is chilled multiple times, and bakes to a golden, crisp finish. Ideal for both sweet and savory fillings.
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Cost Breakdown
Critical Success Points
- • Achieving a fine, sand‑like crumb when mixing butter with the dry ingredients
- • Keeping all components (butter, egg, dough) at 20‑22 °C to prevent melting
- • Chilling the dough between each handling stage
- • Baking until a uniform golden colour; under‑baked shells remain pale and fragile
Safety Warnings
- • Handle the hot oven with oven mitts to avoid burns.
- • Use a sharp knife carefully when cutting strips.
- • Cold butter can be slippery; keep a dry surface to prevent accidents.
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