Sablé Dough by Antonio Bachour
Base components by pastry chef Antonio Bachour — a classic sablé dough with lemon cake and raspberry jam.
Ingredients
| 180 gr | unsalted butter, cut in small cubes, cold |
| 360 gr | all-purpose flour |
| 140 gr | confectioner's sugar (icing sugar) |
| pinch | salt |
| 50 gr | almond flour |
| 90 gr | whole eggs |
| 60 gr | eggs (lemon cake) |
| 100 gr | sugar (lemon cake) |
| 125 gr | flour (lemon cake) |
| 120 gr | milk (lemon cake) |
| 67 gr | olive oil |
| 3 | lemon zest |
| 250 gr | raspberry puree |
| 100 gr | fresh raspberries |
| 25 gr | sugar (jam) |
| 8 gr | silver gelatin sheet |
Instructions
Sablé Dough Preheat the oven to 160°C.
- In a stand mixer fitted with a paddle attachment, add butter, flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs.
- Add eggs and bring the mix together until it forms a ball.
- Roll the dough between 2 pieces of parchment paper to 2.5 mm thickness. Cover in plastic wrap and refrigerate until ready to use.
- Cut sable to fit 6 cm tart ring. Bake for 15 minutes.
Lemon Cake
- Mix olive oil and fresh lemon zest with the help of a hand blender.
- In a mixing bowl whip eggs and sugar, add milk and the olive oil mix, and finally add the flour.
- Pour in Half sheet pan linen with baking mat and bake 165°C 12-15 minutes. Let cool it down and cut round shape to fit in the tart.
Raspberry Jam
- Soak gelatin in ice water until softened; squeeze out excess water and set aside.
- In a small pot, bring fruit purée and sugar to boil. Stir gelatin to dissolve. Mix well. Let the jelly cool to room temperature. Pour on top the cake.