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Fully baked Pate Sablee tart dough.

Pâte Sablée (Sweet Tart Dough)


  • 1 cup (120 grams) all-purpose flour
  • 1/2 cup (50 grams) almond flour
  • ⅓ cup (40 grams) powdered sugar
  • ½ teaspoon salt
  • ½ cup (113 grams) unsalted butter, softened
  • 1 large egg, whisked together


  1. Add the all-purpose flour, almond flour, powdered sugar and salt to the bowl of a food processor.
  2. Process for 30 seconds to combine.
  3. Add in the butter and pulse 5 times.
  4. With the motor running pour in the egg and let the dough process until the dough forms together into a cohesive ball around the blade.
  5. Scrape the dough from the bowl and place it in a piece of plastic wrap and form into a disk and wrap tightly.
  6. Using a rolling pin, roll the dough out until it stretches to the corner of the plastic wrap to ensure a tight seal.
  7. Refrigerate for at least 2 hours, but preferably overnight, before use.


  1. See the body of the post for tips for working with this dough, including baking it and rolling it out.