Pâte Sablée
Serves: 1 large tart or 6 tartlets
  • 3 1⁄2 cups all-purpose flour
  • 1 cup sifted confectioners’ sugar
  • 1 teaspoon salt
  • 2 cups butter, cut into small pieces and softened slightly
  • 3 large egg yolks
  • 3 tablespoons milk
  1. In a large bowl, whisk together the flour, sugar, and salt. Add the butter. Using your hands, gently toss to coat the butter in the flour mixture. Scoop the mixture in your hands and gently press the flour mixture and butter between your fingertips until the mixture looks grainy, with some small pieces of butter still visible. Work quickly to ensure the butter stays cold.
  2. In a small bowl, lightly beat the egg yolks and cream. Drizzle over the dough and use a fork to gently toss until incorporated. Continue working the dough, gently squeezing it between your fingertips until it comes together and there is no dry flour visible. Be careful not to overwork the dough. It’s ready as soon as you can squish the dough in one hand and it stays together.
  3. On a lightly floured and cool work surface, preferably marble, knead the dough just until it is completely smooth.
  4. Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. Pâte sablée can be wrapped in a double layer of plastic wrap and refrigerated for up to 2 days or frozen for up to 2 months.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/meyer-lemon-tart/