Sablé aux Fruits Rouges Gratinée

DSC_0474…Or, in English money, Red Fruit Crumble (but that just takes the sophistication away, would you not agree?)

I very rarely make my own pastry regardless of the sort, but in this case I thought I would throw caution to the winds and make Sablé Pastry, which is a delicate form of shortcrust (“sablé” meaning “sandy“). The recipe was a hybrid of crumbles I had made in the past and of Raspberry Tart Gratinée, and I was determined to make it as the dessert course for a dinner party I (for once) was not hosting, rather I was an honoured guest in the house of my friend Dan and his girlfriend Laura, both of whom probably have an equal appreciation for food as I do.

INGREDIENTS

SABLÉ PASTRY

  • 1 egg – medium
  • 125g caster sugar
  • 250g plain flour (extra to dust)
  • 125g unsalted butter

FILLINGDSC_0471

  • 3 Bramley apples
  • 1 punnet blackberries
  • 1/2 punnet raspberries
  • 1/2 punnet blueberries

TOPPING (Gratin/Crumble)

  • 100g plain flour
  • 75g caster sugar
  • 75g Demerara sugar
  • 75g unsalted butter

SERVING OPTIONS

  • Double cream, Custard, Vanilla ice cream (as pictured) or crème fraîche (if looking for a healthier option)
  • Sprig of mint to garnish

Serves 6-8 people depending on portion size
Preparation: 30 mins (pastry) 10 mins (crumble & filling)
Cooking time: 15 mins (pastry) 30-40 mins (crumble mixture)
Cooling time: 1 hour (pastry, preliminary)

METHOD

  1. Making the pastry is probably the most arduous part of this recipe, and you could always skip this bit and use shop-bought shortcrust pastry (but this will stop the entire dish being a Sablé). In any case, start by beating the egg in a mixing bowl and add the sugar, stirring with a spatula until a creamy mousse is formed.
  2. Sift flour into the mixture and combine using the spatula. Then (using the fingertips) lift the pastry until it forms sand-like crumbs. Add the butter and knead gently, dusting continually with flour until you can roll the pastry into a ball and is not sticky.
  3. Dust the worktop with flour and roll out the pastry. Place in your baking dish and leave to refrigerate for one hour.
  4. After taking the pastry out of the refrigerator, bake for 15 mins on Gas Mark 6, but take care that the edges do not burn. In the meantime, peel and core the apples, and then make your crumble mixture:
  5. Dice the butter and rub in with the sugar and flour using the fingertips, until the mixture resembles fine breadcrumbs.
  6. Take the baking dish out of the oven and scatter the apples, raspberries, blueberries and blackberries in the Sablé pastry base, which should be filled. Use the entire crumble-gratin topping to cover the fruit and the pastry, and place back in the oven for 30 mins (40 at most).
  7. Serve warm with ice cream or double cream, or cold with hot custard.
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