Pâte Sablée
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Pâte Sablée is a shortcrust pastry dough used to make French tarts. This is not like American pie crust. It is buttery, not too sweet, and very delicious. It is a perfect base for many different fillings. I am sharing this professional recipe that can be made in a home kitchen and requires basic baking skills.
Table of Contents
What is Pâte Sablée?
Pâte Sablée is a sweet French shortcrust pastry made primarily with buttermilk flour, sugar, and eggs. It is commonly used for fruit tarts, lemon tarts, and other delicate pastries. The high butter content gives the dough its rich flavor, while sugar contributes sweetness and helps create its signature crisp texture.
Why You’ll Love This Recipe
- This is a basic recipe and can easily be adapted to make a chocolate or pistachio tart crust. Try Chocolate or Hazelnut Macaron Shells.
- A very simple recipe that requires basic ingredients that can be found in every pantry. Check No-Bake Cheesecake or Kurabiye Cookies.
- Pâte Sablée taste delicious. Try also Feuilettine Flakes or Egg Yolk Cookies.
Ingredients
- Flour: All-purpose and almond flour used in the recipe.
- Sugar: Powdered sugar.
- Egg: Large egg.
- Butter: Cold butter cut into cubes.
- Salt: Pinch of salt to taste. Do not skip this ingredient.
How to Make Pâte Sablée
In the mixing bowl of a stand mixer, sift together all-purpose flour, almond flour, powdered sugar, and salt. Add cold butter.
Mix with a paddle attachment until you get a sand-like consistency. Add the egg and mix again on a low speed.
Place the dough between two sheets of parchment paper and roll into 1/8 inch (2-3 mm) thickness. Transfer the parchment paper with the dough to the baking sheet, pat, and chill in the freezer for at least 2 hours.
Take the dough out of the freezer and remove the top parchment paper. Using a knife, cut long strips out of the dough; these will be the sides of the tart.
Using perforated tart rings, cut out circles and place them with the rings on the prepared baking sheet pan with a perforated air-baking mat. Carefully place the strips into the ring. Press the strip onto the ring lightly. Cut the strip if it is too long, and press the stitch lightly.
Chill tart rings in the freezer for one hour. Preheat the oven to 320°F (160°C). Using a knife, trim the top of the tart. Bake for 20 minutes. Let the tarts cool to room temperature, then remove the tart rings.
How to Use Pâte Sablée
The tart shells may be baked completely before filling or partially baked before a filling is added. Pâte Sablée well with:
Pâte Sablée seems simple, but mastering this humble pastry opens the door to an entire world of French desserts.
Expert Tips
- The temperature of the dough is very important when shaping tarts. If it’s too cold, it will break. Let it warm up on the countertop.
- If the dough is too warm and sticky, place it in the freezer for 10-15 minutes and continue shaping the tarts.
- This recipe can be made in traditional tart forms; however, use perforated rings and an air-baking mat for better results.
- Do not open the oven while baking tarts.
Recipe FAQs
Yes. For better results, use recommended equipment.
Absolutely. Baking time may be different from what the recipe calls for.
Store in an airtight container for a few days without filling.
Yes, you can freeze unbaked tarts for a few months. Baked tarts can also be frozen in an airtight container.
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Recipe
Pâte Sablée
Equipment
- 1 stand mixer or electric hand mixer
- 1 Rolling Pin
- 8 perforated tart ring
- 1 perforated air baking mat
- 1 knife
Ingredients
Pâte Sablée
- 2 cups all-purpose flour
- ⅓ cup almond flour
- ¾ cup powdered sugar
- ½ tsp salt
- ½ cup butter
- 1 egg
Instructions
How to Make Pâte Sablée
- In the mixing bowl of a stand mixer, sift together all-purpose flour, almond flour, powdered sugar, and salt.
- Add cold butter. Mix with a paddle attachment until you get a sand-like consistency.
- Add the egg and mix again on a low speed.
- Place dough between two parchment papers and roll into 1/8 inch (2-3 mm) thickness.
- Transfer parchment paper with the dough onto the baking sheet, pat, and chill in the freezer for at least 2 hours.
- Take the dough out of the freezer and remove the top parchment paper.
- Using a knife, cut long strings out of the dough; these will be the sides of the tart.
- Using perforated tart rings, cut out circles and place them with the rings on the prepared baking sheet pan with a perforated air baking mat.
- Carefully place the strips into the ring. Press the strip onto the ring lightly. Cut the strip if it is too long, and press the stitch lightly.
- Chill tart rings in the freezer for one hour.
- Preheat oven to 320oF (160oC).
- Using a knife, trim the top of the tart.
- Bake for 20 minutes. Let the tarts cool to room temperature, then remove the tart rings.
Video
Notes
-
- The temperature of the dough is very important when shaping tarts. If it’s too cold, it will break. Let it warm up on the countertop.
- If the dough is too warm and sticky, place it in the freezer for 10-15 minutes and continue shaping the tarts.
- This recipe can be made in traditional tart forms; however, use perforated rings and an air-baking mat for better results.
- Do not open the oven while baking tarts.
