Pâte Sablée
Makes 1 (9-inch) crust
  • ½ cup (113 grams) unsalted butter, softened
  • ⅓ cup (40 grams) confectioners’ sugar
  • 1 tablespoon (3 grams) lemon zest
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 large egg yolk (19 grams)
  • 1 cups (188 grams) pastry flour
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth, about 1 minute. Add confectioners’ sugar, lemon zest, and salt, and beat until smooth, about 1 minute. Add egg yolk, and beat until combined, about 1 minute. Add flour in two additions, beating just until combined after each addition. Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/bakewell-tart/