The pâte sablée name literally means “sandy dough” and tastes buttery and crispy. It is a classic French shortcrust pastry dough and the ideal base for any tart.
- Raspberry Tart
- Strawberry Tart
- Blueberry Tart
- Apple Tart
- Lemon Tart
- Chocolate Tart
This crust is generally filled with fruits and cream.
- 1 1/3 cups all-purpose flour
- 1/3 cup of butter
- 1/4 cup almond flour
- 1/2 cup powdered sugar
- 1 egg
- 1 pinch of salt
- Stir the butter, flour, sugar and almond flour together in a large bowl with your fingertips.
- Form a well in the middle, and add the beaten egg.
- Stir with your fingers quickly until all the ingredients stick together.
- Wrap the dough with plastic wrap.
- Chill the dough for one hour up to 2 hours maximum.
- Roll the dough between two sheets of wax paper.
- To put the dough inside your tart pan, peel the top wax paper off and invert the crust into the tart pan. Peel away the second layer, now facing you, and fit the tart into the pan. Do not thrown the wax paper sheets away, you are going to need the again.
- Prior to baking, place the the tart pan back in the fridge for 30min
- Before putting the tart in the oven, cover it up with one of the wax paper sheets.
- Cook the tart for 30min or until desirable color.
- The pâte sablée is often fragile and difficult to spread in a pan. But no worries, you can reconstitute it pieces by pieces. The final output is all that matters. 🙂
- Save any extra dough in case you notice cracks after the blind-bake, to patch up the cracks.