Sable tartelettes

​180 grams	flour
80 grams	icing sugar
30 grams	almond powder
4 grams	salt
30 grams	whole egg
110 grams	butter

Transfer the flour on your worktop or cutting board and use the bowl to make a well in the middle. Fill it with the icing sugar, the almond powder, the salt, the whole egg and the butter. Now mix it well and then knead it till it’s a nice dough. Then place it in a bowl and cover it with foil. Let it rest in your fridge for an hour. Now dust some flour on your worktop and roll out the dough till it’s around 2 to 3 millimeters thin. Then cut half with a baking ring and place the dough circles in the middle of the rings. Cut the remaining dough in long thin lines and gently place them on the inside of the baking rings. Keep the dough as cold as possible so it doesn’t break when forming it. Now I still had some dough leftover, so I’m also making a bigger one. Then use a pallet knife or the back of a knife to remove any access dough. After that bake them at 170 degrees Celsius for around 15 minutes. I used a fork to make small holes at the bottom of the tartelette, this prevents the dough from raising up. Now remove them from the rings and use a grater to level the sides.

20 grams	egg yolk
20 grams	cream

Then mix the egg yolk with the cream and use a brush to add a thin layer on both the inside and outside of the tartelettes. Now bake them for another 15 minutes till golden brown. After that let them cool down completely.

Recipe used in banoffee pie tartelettes