Tarte aux fraises

Prepare the Pâte Sablée: In a large bowl, combine 250 grams of all-purpose flour, 80 grams of granulated sugar, and 2 grams of salt. Add 125 grams of cold unsalted butter, cut into small cubes, and work it into the flour mixture with your fingertips until it resembles coarse crumbs. Add 18 grams of egg yolk and 15 grams of cold water, then mix until the pâte sablée just comes together. Do not overwork. Form the pâte sablée into a flat disc, wrap it in plastic film, and refrigerate for at least 30 minutes.

Preheat your oven to 180°C (350°F). On a lightly floured surface, roll out the chilled pâte sablée to a thickness of about 3mm. Carefully transfer the dough to a 24cm (9.5-inch) tart pan with a removable bottom, pressing it gently into the sides. Trim any excess dough. Prick the bottom of the pâte sablée shell all over with a fork.

Line the pâte sablée shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, then continue to bake for another 10-15 minutes, or until the pâte sablée is golden brown. Let the baked pâte sablée shell cool completely on a wire rack.