Recipes: Pate Sable
Raspberry Jam
Blackcurrant Jam
Lemon Curd
Pate Sable
250 Flour
½ Salt
½ Vanilla
100 Icing Sugar
175 Butter
15 Yolk
- Roughly chop the unsalted butter.
- Sieve the icing sugar and flour, mix with the salt and vanilla and crumb together with the butter.
- When no lumps of butter remain, add the egg yolks.
- Place onto a floured tray, wrap with cling film and rest in the refrigerator for at least 1-2 hours before use.
Raspberry Jam
125 Whole Raspberries
125 Raspberry puree
75 Caster sugar
25 Sugar for pectin
9 Pectin jaune
8 Lemon juice
Blackcurrant Jam
125 Whole Blackcurrants
125 Blackcurrant puree
75 Caster sugar
25 Sugar for pectin
9 Pectin jaune
8 Lemon juice
- In a thick bottomed pan pour in the blackcurrant puree whole blackcurrants and the 75gms of sugar
- Bring to the boil
- Mix the 25g of sugar and the pectin together
- Whisk into the mixture
- Over a low heat continue to cook, stirring continuously until the mixture reaches 104°c
- Add the lemon juice, whisk in and cook for a further two minutes.
- Remove from the heat and pour into a shallow tray and cool
Lemon Curd
2 Wholes Lemons (zest and juice)
75 Whole eggs
100 Sugar
50 Unsalted butter
- Heat the lemon juice, zest, sugar and butter in a pan.
- Whisk the eggs.
- When the butter has melted, pour lemon mixture over the eggs.
- Sieve back into the pan and cook for 5-10 minutes stirring continually until it thickens.
To Assemble
- Roll out pastry to 3mm thick. Using an 80mm fluted cutter cut discs and line the tart moulds. Allow to rest for 30 minutes.
- Preheat the oven to 170’C. Remove the tarts from the fridge and fill each tart with 28g of jam or curd and cook for 12-15 minutes, until the jam begins to bubble.
- Allow to cool before demoulding the tarts
Best served the same day
