Greg Doyle, Grant King, Katrina Kanetani

Blueberry and Raspberry Sablées

Name: Blueberry and Raspberry Sablées
Yield: Makes 15
Cuisine: Australia
Ingredients: pure icing (confectioners’) sugar, for dusting; 50 g (1¾ oz) caster (superfine) sugar; grated zest of 1 lemon; 1 small egg; 200-250 g (7–9 oz) blueberries; 200-250 g (7–9 oz) raspberries; sablée pastry; 35 ml (1 fl oz) lemon juice; 70 g (2½ oz) unsalted butter, cubed

Preparation info

Makes
15

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

sablée pastry
200-250 g (7–9 oz) raspberries
200-250

Oceania
Australia
Sydney
Dessert
Vegetarian

Method

Preheat the oven to 180°C (350°F/Gas 4). Grease a baking tray with butter.

Roll the cold sablée pastry out to a thickness of 2-2.5 mm (