Pâte sablée vanille

    • Prep Time
    • 30 minutes
    • Cook Time
    • 30 minutes
    • Cool Time
    • 1 hour
    • Yield
    • Difficulty Level
    • Easy

Aiguebelle Ingredients

Ingredients

  • 350 g butter
  • 5 g fine salt
  • 190 g powdered sugar
  • 65 g almond powder
  • 2 g vanilla powder
  • 560 g flour T55
  • 90 g whole eggs

Preparation

Using a leaf-shaped beater, mix the butter, powdered sugar, almond powder, vanilla powder and flour. Finally stir in the eggs and do not over mix the dough. Cover the dough with a plastic wrap and put in the refrigerator for 4 hours. Roll the dough to 3 mm and press into “Pomponette” molds of 7cm in diameter and 2cm high. Set in the refrigerator before cooking. Pre-cook the tartlets for 12 minutes in a ventilated oven at 160°C. Pipe in 30 g of almond cream in each tart. Bake again. 140°C about 17 minutes. Once out of the oven, soak them with about 15 g of pears per bottom. Cool quickly.

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