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1
Beat together butter, confectioners sugar, and yolks with an electric mixer at low speed until just combined.
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2
Increase speed to medium-high and beat until pale and fluffy.
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3
Reduce speed to medium and beat in flour until just combined.
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4
Form dough into a disk and chill, wrapped in plastic wrap, at least 1 hour.
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5
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.
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6
Chill coulis, loosely covered.
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7
Put oven rack in middle position and preheat oven to 350F.
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8
Let dough stand at room temperature until just soft enough to roll out, about 10 minutes.
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9
Roll out dough on a lightly floured surface with a lightly floured rolling pin to 3/4 inch thick.
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10
Cut out 8 rounds with ring mold and arrange, about 1 inch apart, on an ungreased baking sheet.
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11
(Chill scraps for another use.)
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12
Bake cookies until edges are beginning to brown and tops are still very pale, about 10 minutes.
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13
Cool cookies on a rack.
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14
Halve passion fruits crosswise and scrape pulp with seeds into cleaned blender.
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15
Add remaining half of mango, grenadine (if using), and superfine sugar, then puree.
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16
Force puree through sieve into a large bowl.
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17
Beat in cream with cleaned beaters at high speed until it just holds stiff peaks.
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18
Divide coulis among 4 plates.
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19
Center 1 cookie in coulis on 1 plate.
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20
Place ring mold used to cut dough on top of cookie.
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21
Arrange strawberry halves cut sides against inside of mold and points of berries pointing up.
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22
Spoon one fourth of cream filling into center of mold, then remove ring and top with a cookie.
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23
Dust top with confectioners sugar.
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24
Assemble 3 more sables in same manner.
