No‑Blind‑Bake Tart Crust (Sablage Method)

Ingredients

• 200 g All‑purpose flour (sifted)
• 50 g Powdered (icing) sugar (fine)
• 30 g Almond flour (fine almond meal)
• 0.25 tsp Salt (fine sea salt)
• 115 g Unsalted butter, cold (cut into small cubes; keep chilled)
• 1 Large egg (room temperature; you may use 1½ eggs for a richer crust)
• as needed Bread flour (for dusting) (helps dough slide; does not absorb into dough)
• thin layer Softened butter (for greasing rings) (optional; improves release from perforated rings)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, add the all‑purpose flour, powdered sugar, almond flour, and salt. Stir roughly to distribute evenly.

   Time: PT5M

2. Incorporate cold butter (sablage)

   Add the cubed cold butter to the dry mixture. Using a pastry cutter or food processor on low‑medium speed, rub the butter into the flour until the mixture resembles coarse sand.

   Time: PT5M

3. Add the egg

   Make a small well in the center and crack the egg (or 1½ eggs if you prefer a richer crust) into it. Mix just until the dough comes together; it should be slightly crumbly but hold when pressed.

   Time: PT2M

4. Form, divide and chill the dough

   Gather the dough into a ball, flatten into a disc, wrap tightly in plastic wrap, and divide into two equal portions. Chill in the refrigerator for at least 1 hour (longer if possible) to rest the gluten and firm the butter.

   Time: PT1H

5. Rest at room temperature

   Remove one portion of dough from the fridge and let it sit at room temperature for 5–15 minutes until just pliable enough to roll.

   Time: PT10M

6. Dust and roll the dough

   Generously dust the work surface and rolling pin with bread flour. Lightly press the dough with your hands (or a scraper) to soften, then roll from the centre outward, turning 90° each turn, to a uniform thickness of 2–3 mm.

   Time: PT10M

7. Fit dough into tart pan or ring

   Lay the rolled dough over the tart pan, gently drape and press the edges into the side. Trim excess dough with a knife or rolling pin. Fold the edge over itself to create a clean, sharp corner, then press the side with your thumbs to seal. Dock the base with a fork.

   Time: PT10M

8. Preheat oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

9. Bake the crust

   Place the tart pan on a baking sheet and bake for 20–25 minutes, rotating halfway, until the crust is lightly golden and set.

   Time: PT20M

   Temperature: 350°F

10. Cool and release

    Allow the crust to cool completely on a rack. To release, gently push the side outward with a spatula or lift with a cookie cutter placed on top. If the crust sticks, insert a thin spatula at a small gap and slide it out.

    Time: PT10M

Nutrition Facts

Calories

1200

Protein

12 g

Carbohydrates

130 g

Fat

70 g

Fiber

4 g