My Go-To Vanilla Sablé Tart Shell, turned into a beautiful fruit tart - By Chef Dominique Ansel

One of the most versatile bases in all of pastry is a Vanilla Sablé Tart Shell. Once you learn to fonçage (or line the dough into a tart ring), the possibilities for fillings and finishing are endless. It’s all in my new book, Everyone Can Bake, out now in print & ebook (www.DominiqueAnselBook.com). Here's what you'll need:

INGREDIENTS
185 g (1 1/2 cups) AP flour, plus more for dusting
85 g (2/3 cup) confectioners’ sugar
50 g (5 1/4 tbsp) cornstarch
1 g (1/4 tsp) salt
3 g (1/2) vanilla bean, split lengthwise, seeds scraped
130 g (10 tbsp) unsalted butter, cubed, at room temp
50 g (1 large) egg

EQUIPMENT
8-in (20cm) tart ring or pan
Rolling pin

1. Combine flour, confectioners’ sugar, cornstarch, salt, & vanilla seeds in a large bowl. Add butter, mix w/ your hands (or use a stand or hand mixer) until the butter is the size of peas & ingredients are combined. Add the egg, mix with a spatula until smooth. Don’t overmix.

2. Transfer dough onto a large piece of plastic wrap & shape into a ball. Wrap in plastic wrap, flatten into a disc. Refrigerate for 30 min, until cold but still pliable like clay.

3. Preheat oven to 350°F (175°C).

4. Flour your work surface & rolling pin. Unwrap dough, roll into a 1/8 in (3 mm) thick rectangle.* Work quickly so the dough doesn’t warm up. *If the dough is sticking, add more flour.

5. Using an 8 in (20 cm) tart ring/pan as a guide, cut dough into a round that’s 1 in (2.5 cm) wider than the ring.

6. “Fonçage” the dough: Butter the tart ring/pan. If you’re using a ring, line a sheet pan with parchment & set the ring in the center (no need to do this if using a tart pan w/ a bottom). Place the dough round on top of the ring/pan, push down gently w/ your fingers, pressing the dough along the inside of the ring/pan & into the inside edge. Don’t press too hard, & keep an even thickness. Trim away excess dough w/ a paring knife.*
* If your dough starts to get warm, put back in fridge for 15 min.

7. Blind bake the tart shell: Line the shell w/ a round of parchment or large coffee filter (fully cover the surface of the dough). Fill w/ uncooked rice or dried beans. Bake until light golden brown, 15-20 min.

8. Cool for 2-3 min. Unmold the shell while still warm. Let cool completely before filling.

Happy Baking!
#EveryoneCanBake 📸 by @evansungnyc

(Excerpt from EVERYONE CAN BAKE by Dominique Ansel.
Copyright © 2020 by Dominique Ansel. Reprinted by permission of Simon & Schuster, Inc, NY.)

Видео My Go-To Vanilla Sablé Tart Shell, turned into a beautiful fruit tart - By Chef Dominique Ansel канала Dominique Ansel Bakery