How to roll and spread fragile sablé crust for tarte

The reference of this guide is soniafares9

This guide is meant to be used to roll out any dough. But if you tried my recipie ref soniafares3 the this will be of great help

This is the dough I did yesterday ref: soniafares3. You go to main menu- explore - type the reference above. You will get the guide without having to look through many guides with similar words.

BEFORE YOU START. Spreading this dough is very special. it is a biscuit crust without water. it doesn't hold together. It will have to be patched up or spread directly in the mould.

Take out your dough from the fridge. It had rested for 2 hrs or more????. Leave it 15-20 mins to soften. Depends on your climate. In Paris end of april. still cold. I need good 20 mins..

Spread a sheet of cling film . It sticks best on stone or granite surface. .. If your cling film is not wide enough use another layer crosswise. And if you don't have this surface the...

Then envelope a big cutting board with the cling film. Or use a breakfast table. Anyway spreading any dough between 2 cling film sheets is very practical

This is the dough after it rested for al least 2 hours......very crumbly

gather the dough by hand. Fold the edges, put back the cling film and roll it again. You might have to do that twice

First folding and

2ed folding

Now it is really nice but very soft. So it Ned's to go to z fridge

fold the whole thing, put on a tray, refrigerate. May b 1 hour. Now u c z use of z cling film. It would be very difficult to roll out this crust without it even if you are an expert

Take out from fridge Transfer to the mould by peices and patch it up by hand.

Here is my tart mould. It is non stick. Yet, I still use the butter- flour method. I take no chances lol. But it is your choice

The crust in the mould. Cover with parchment paper and put the pebbles. You could use beans or??? And Bake in a preheated oven 190C

After 10 mins take it out and take out the parchment paper. Cook it again for another 7-10 mins. Or until golden and the result ....

Voila . Leave to cool and transfer to the serving dish. Handle with care. Very fragile it might break.