Strawberry Passion-Fruit Sables
Ingredients
- 1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, softened ⓘ
- 1 1/3 cups confectioners sugar ⓘ
- 2 large egg yolks
- 2 cups all-purpose flour ⓘ
- 1 peach, pitted and cut into pieces ⓘ
- 1 apricot, pitted and cut into pieces ⓘ
- 1 mango, peeled and fruit cut from pit
- 1/3 cup superfine granulated sugar ⓘ
- 1/4 cup boiling-hot water ⓘ
- 6 passion fruits ⓘ
- 2 teaspoons grenadine (optional) ⓘ
- 2 tablespoons superfine granulated sugar ⓘ
- 1 1/2 cups chilled heavy cream ⓘ
- 1 1/2 lb small (1-inch) strawberries, trimmed and halved lengthwise ⓘ
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.
- Puree 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.
- Put oven rack in middle position and preheat oven to 350F.
- Let dough stand at room temperature until just soft enough to roll out, about 10 minutes.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin to 3/4 inch thick.
- Cut out 8 rounds with ring mold and arrange, about 1 inch apart, on an ungreased baking sheet.
- (Chill scraps for another use.)
- Bake cookies until edges are beginning to brown and tops are still very pale, about 10 minutes.
- Cool cookies on a rack.
- Halve passion fruits crosswise and scrape pulp with seeds into cleaned blender.
- Add remaining half of mango, grenadine (if using), and superfine sugar, then puree.
- Force puree through sieve into a large bowl.
- Beat in cream with cleaned beaters at high speed until it just holds stiff peaks.
- Divide coulis among 4 plates.
- Center 1 cookie in coulis on 1 plate.
- 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 sables in same manner.
Nutrition & Diet Analysis (per serving)
879
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).