"Sablé" means sand in French and refers to a mixture with a breadcrumb-like texture that’s sandy in colour. It’s often flavoured with citrus or almonds.
- For the sablé:
- 1 free-range egg yolk
- 1⁄2 t saffron
- 150 g cake flour
- 75 g cold butter
- 50 g diced icing sugar
- 1 t ground cardamom
- 250 g Woolworths Ayrshire ricotta
- 4 pears, very thinly sliced
- 3 T maple syrup
1. Preheat the oven to 180°C. To make the sablé, mix the egg yolk with the saffron and set aside.
2. Place the flour and butter in a bowl and rub in the butter using your fingertips. Add the icing sugar and cardamom and mix through.
3. Add the egg mixture and gently combine until a ball of dough forms. Shape into a circle, wrap in clingwrap and chill for 30 minutes.
4. Roll out the pastry to a thickness of 5 mm and cut into your desired shape. Blind bake for 10 minutes. Spoon the ricotta onto the pastry and layer the pears over it. Drizzle with maple syrup, then bake for a further 15 minutes.
Cook's note: Freeze the pastry and defrost overnight in the fridge when you’re ready to bake. If you like, use readymade puff pastry.
Photographs: Myburgh Du Plessis
Food assistants: Bianca Strydom and Nadia Meyer