- 4 (about 150g) whole candied clementines, thinly sliced
- 250g butter, softened
- 125g icing sugar mixture, sifted
- 1 teaspoon finely grated orange rind
- 2 large egg yolks
- 1 teaspoon orange blossom water (optional)
- 2 cups (300g) plain flour, sifted
- 2 tablespoons pistachios kernels, thinly sliced
- 1 x 250g ctn mascarpone
- 1 cup (250ml) thickened cream
- 1 tablespoon Grand Marnier or orange liqueur
- 1 tablespoon icing sugar mixture
- 1/4 cup (50g) chopped candied citron
For sables, use an electric mixer to beat butter, sugar and rind until pale and creamy. Add the egg yolks, one at a time, beating well between each addition. Add orange blossom water. Use a wooden spoon to fold in flour. Place mixture on a piece of freezer wrap or foil and shape into a 7 x 12cm log. Roll up firmly to enclose. Place in the fridge for 2 hours or until firm.
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Use a thin, sharp knife to slice the sable mixture crossways into sixteen 5mm-thick discs. Place on the lined trays. Bake in preheated oven, swapping trays halfway through cooking, for 12 minutes or until pale golden. Cool on trays. Sable is quite delicate and a best stored between layers of baking paper in an airtight container.
For mascarpone, use an electric mixer to whisk mascarpone, cream and liqueur until soft peaks form (mixture will thicken on standing). Stir in half the citron.
To serve, place half the sable on serving plates. Top with a spoonful of mascarpone mixture and some clementine slices, sprinkle with remaining citron, then top with another sable. Sprinkle with pistachios to serve.