Beautiful chard to brighten one of our counter salads today supplied by camorganic tasty fresh… https://t.co/lZtJpDL4p6

Cambridge Cookery School

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Summer Pastries in print and on radio

Thursday, May 21st, 2015

Copy dead lines being what they are in the magazine world, I have just filed my article for the gorgeous July issue of Cambridge Magazine on the delicious topic of summer desserts. I will also be speaking to Mike on cambridge105.fm when I start a new regular slot on the Food show on the first Thursday of every month, which I am really looking forward to.

The recipe I wish to share with you is for the fantastically tender pastry Pâte Sablée, which means sandy pastry, and gives some idea of the rather alarming fine-graimed texture of this delicate pastry. I use it to make “Sablées aux Framboises” which will be part of our next master class on pastry.

Pâte Sablée

The French name means “sandy pastry” as this pastry looks very crumbly and
dry when first mixed. It uses icing sugar instead of caster sugar and is very
delicate due to the high fat content. It makes a very tender pastry perfect for
smaller pastry discs and biscuits.
285g plain flour
A pinch of salt
225g unsalted butter, softened
2 medium egg yolks
110g icing sugar, sifted
1. Place all the ingredients in a food processor fitted with the steel blade and
run in short bursts.
2. Tip out. Gently squeeze into a disc, wrap in clingfilm.
Sablés aux Fraises (serves 6)

285g quantity pâte sablé
600g strawberrieshulled and sliced
Raspberry coulis
Icing sugar for dusting
1. Divide the chilled dough into 2 pieces. Roll out each disc to the thickness of a 20 pence coin. Cut out a total of 18 circles, 7-8 cm circles. Place on a baking sheet and chill for 10 minutes.

2. Bake in a pre-heated oven at 190 C for 8 minutes or until lightly golden. Watch so they don’t burn and use your nose to guide you – when you can smell biscuits they are ready to take out. L eave them for half a minute more and they will be burnt.

3. Save a few sliced strawberries for garnish. Mix remaining strawberries with enough coulis to just coat them.
4. Place a disc each on 6 plates. Arrange a few slices of strawberry on top.
Repeat with a second layer. Cover with a third disc and dust with icing sugar.
5. Serve with remaining coulis and a few whole strawberries.

Raspberry Coulis
Push fresh raspberries through a sieve. Sweeten to taste with sifted icing sugar.