{"id":1448,"date":"2013-07-01T22:27:02","date_gmt":"2013-07-01T20:27:02","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1448"},"modified":"2013-07-01T22:27:02","modified_gmt":"2013-07-01T20:27:02","slug":"the-origin-of-the-shortbread-tart-dough","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/pastry-culture\/the-origin-of-the-shortbread-tart-dough","title":{"rendered":"The origin of the shortbread tart dough"},"content":{"rendered":"

For this month’s challenge of the Daring Bakers, I made a shortbread tart dough<\/strong>.<\/p>\n

This type of tart dough<\/strong> is one of the pastry fundamentals<\/strong> you MUST master as it is widely employed. But what is its origin?<\/strong> Where does it come from?<\/p>\n

The shortbread tart dough was born in France<\/strong>, in the town of Sabl\u00e9e-sur-Sarthe<\/strong> (near Le Mans), whence its French name “p\u00e2te sabl\u00e9e<\/strong>” (“sabl\u00e9e dough”).<\/p>\n

\"View<\/a>

View of Sabl\u00e9 sur Sarthe<\/p><\/div>\n

There might be other reasons why its name is “sabl\u00e9e”, though: in French, “sable” means “sand<\/strong>“, and this tart dough happens to have a sandy (“very crumbly”) texture <\/strong>when baked.<\/p>\n

Moreover, the kneading method is called “sablage”<\/strong> as well, since it involves making a coarse “sand”<\/strong> by mixing flour and cold diced butter<\/strong>.<\/p>\n

\"Shortbread<\/a><\/p>\n

More information can be found on the Shortbread tart dough page<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

For this month’s challenge of the Daring Bakers, I made a shortbread tart dough. This type of tart dough is one of the pastry fundamentals you MUST master as it is widely employed. But what is its origin? Where does it come from? The shortbread tart dough was born in France, in the town of<\/p>\n","protected":false},"author":1,"featured_media":1449,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[154],"tags":[233,254,248,689],"class_list":["post-1448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry-culture","tag-pastry-history","tag-sablee-sur-sarthe","tag-shortbread-tart-dough","tag-tart-doughs"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/1448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=1448"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/1448\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/1449"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=1448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=1448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=1448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}