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No‑Blind‑Bake Tart Crust (Sablage Method)
A simple, buttery tart crust that requires only one bake. Using the French sablage technique, the dough stays tender, lightly crisp, and fits any tart pan or ring without the need for blind‑baking. Perfect for fruit tarts, custard tarts, or savory fillings.
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Critical Success Points
- • Keep butter cold during sablage
- • Chill dough at least 1 hour before rolling
- • Roll to uniform 2‑3 mm thickness
- • Fold edges tightly to avoid gaps
- • Dock the base with a fork
- • Bake until lightly golden
Safety Warnings
- • Handle hot oven and baking sheet with oven mitts
- • Use a sharp knife carefully when trimming dough
- • Cold butter can be slippery—keep a dry surface to avoid slips
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