Lemon sable
Directions
- 1Add butter to the mixer bowl.
- 2Add butter to the mixer bowl.
- 3Add butter to the mixer bowl.
- 4Add ground almonds to the mixer bowl.
- 5Add ground almonds to the mixer bowl.
- 6Add ground almonds to the mixer bowl.
- 7Add icing sugar to the mixer bowl.
- 8Add icing sugar to the mixer bowl.
- 9Add icing sugar to the mixer bowl.
- 10Add all-purpose flour to the mixer bowl.
- 11Add all-purpose flour to the mixer bowl.
- 12Add all-purpose flour to the mixer bowl.
- 13Add lemon zests to the mixer bowl.
- 14Add lemon zests to the mixer bowl.
- 15Add lemon zests to the mixer bowl.
- 16Mix until the mixture becomes crumbly.
- 17Mix until the mixture becomes crumbly.
- 18Mix until the mixture becomes crumbly.
- 19Add egg yolk to the mixture.
- 20Add egg yolk to the mixture.
- 21Add egg yolk to the mixture.
- 22Add egg white to the mixture.
- 23Add egg white to the mixture.
- 24Add egg white to the mixture.
- 25Mix again to make a dough.
- 26Mix again to make a dough.
- 27Mix again to make a dough.
- 28Roll out the dough onto a silicone mat.
- 29Roll out the dough onto a silicone mat.
- 30Roll out the dough onto a silicone mat.
- 31Keep the dough sheet in the chiller for 5 minutes.
- 32Keep the dough sheet in the chiller for 5 minutes.
- 33Keep the dough sheet in the chiller for 5 minutes.
- 34Cut the dough into 7cm strips.
- 35Cut the dough into 7cm strips.
- 36Cut the dough into 7cm strips.
- 37Arrange the dough strips in the molds.
- 38Arrange the dough strips in the molds.
- 39Arrange the dough strips in the molds.
- 40Press the dough to fit the molds.
- 41Press the dough to fit the molds.
- 42Press the dough to fit the molds.
- 43Make small holes in the dough using a skewer or fork.
- 44Make small holes in the dough using a skewer or fork.
- 45Make small holes in the dough using a skewer or fork.
- 46Place the molds on a baking tray.
- 47Place the molds on a baking tray.
- 48Place the molds on a baking tray.
- 49Bake at 160°C for 15 minutes.
- 50Bake at 160°C for 15 minutes.
- 51Bake at 160°C for 15 minutes.
- 52Cool down the baked tarts on a wire frame.
- 53Cool down the baked tarts on a wire frame.
- 54Cool down the baked tarts on a wire frame.
Ingredients
- 175 gm Unsalted butter
- 175 gm Unsalted butter
- 175 gm Unsalted butter
- 45 gm Ground almond
- 45 gm Ground almond
- 45 gm Ground almond
- 95 gm Icing sugar
- 95 gm Icing sugar
- 95 gm Icing sugar
- 400 gm All purpose flour
- 400 gm All purpose flour
- 400 gm All purpose flour
- 1 lemon Lemon zests
- 1 lemon Lemon zests
- 1 lemon Lemon zests
- 30 gm Egg yolk
- 30 gm Egg yolk
- 30 gm Egg yolk
- 42 gm Egg white
- 42 gm Egg white
- 42 gm Egg white
Equipment
mixersilicone matbaking trayskewer or forkovenwireframe