Strawberry Passion-Fruit Sables

Name: Strawberry Passion-Fruit Sables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 apricot, pitted and cut into pieces; 315 milliliters confectioners sugar; 2 larges egg yolks; 473 milliliters all-purpose flour; 6 passion fruits; 2 Tbsps superfine granulated sugar; 2 teaspoons grenadine (optional); 355 milliliters chilled heavy cream; 1 mango, peeled and fruit cut from pit; 1 peach, pitted and cut into pieces; 680 grams (1-inch) strawberries, trimmed and halved lengthwise; 2 sticks (3/4 cup plus 2 tablespoons) unsalted butter, softened; 59 milliliters boiling-hot water

Need a vegetarian main course? Strawberry Passion-Fruit Sables could be a super recipe to try. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 14g of protein, 78g of fat, and a total of 1287 calories. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up apricot, mango, butter, and a few other things to make it today. To use up the grenadine you could follow this main course with the Blood Orange Tart with Cardamom Pas

Instructions

Beat together butter, confectioners sugar, and yolks with an electric mixer at low speed until just combined. Increase speed to medium-high and beat until pale and fluffy. Reduce speed to medium and beat in flour until just combined. Form dough into a disk and chill, wrapped in plastic wrap, at least 1 hour.

Ingredients you will need

Powdered Sugar

Butter

Dough

All Purpose Flour

Egg Yolk

Wrap

Equipment you will use

Hand Mixer

Plastic Wrap

Purée peach, apricot, and half of mango (save remaining for filling) with superfine sugar and boiling water in a blender until smooth, then force through a fine-mesh sieve into a bowl, discarding solids. Chill coulis, loosely covered.

Ingredients you will need

Superfine Sugar

Apricot

Mango

Peach

Water

Equipment you will use

Blender

Sieve

Bowl

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Let dough stand at room temperature until just soft enough to roll out, about 10 minutes.

Ingredients you will need

Dough

Roll

Roll out dough on a lightly floured surface with a lightly floured rolling pin to 3/4 inch thick.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Cut out 8 rounds with ring mold and arrange, about 1 inch apart, on an ungreased baking sheet. (Chill scraps for another use.)

Equipment you will use

Baking Sheet

Bake cookies until edges are beginning to brown and tops are still very pale, about 10 minutes. Cool cookies on a rack.

Ingredients you will need

Equipment you will use

Oven

Halve passion fruits crosswise and scrape pulp with seeds into cleaned blender.

Ingredients you will need

Fruit

Seeds

Equipment you will use

Blender

Add remaining half of mango, grenadine (if using), and superfine sugar, then purée. Force purée through sieve into a large bowl. Beat in cream with cleaned beaters at high speed until it just holds stiff peaks.

Ingredients you will need

Superfine Sugar

Grenadine

Cream

Mango

Equipment you will use

Sieve

Bowl

Divide coulis among 4 plates. Center 1 cookie in coulis on 1 plate.

Ingredients you will need

Place ring mold used to cut dough on top of cookie. Arrange strawberry halves cut sides against inside of mold and points of berries pointing up. Spoon one fourth of cream filling into center of mold, then remove ring and top with a cookie. Dust top with confectioners sugar. Assemble 3 more sablés in same manner.

Ingredients you will need

Powdered Sugar

Strawberries

Berries

Cream

Dough

• Sablé cookies can be baked 3 days ahead and cooled completely, then kept in an airtight container at room temperature. • Coulis can be prepared 4 hours ahead and chilled, covered. • Passion-fruit purée, without cream, can be prepared 1 day ahead and chilled, covered.

Ingredients you will need

Passion Fruit