Tarte Bourdaloue: Stage 1
Stand an 8-inch (20 cm) square metal dessert "ring" on a sheet of baking parchment laid on a baking sheet.
Roll out 250 g Sweetcrust pastry (pâte sablée) and line the square. Leave any spare overhanging the edge and put to wait in the fridge.
Roll out 250 g Sweetcrust pastry (pâte sablée) and line the square. Leave any spare overhanging the edge and put to wait in the fridge.