How to Make Pâte Sablée
Pâte Sablée is a sweet and crumbly French pastry dough used for tarts and pies. This extensive guide provides step-by-step directions and photos to help you make it with ease.
- Prep Time: 00:10
- Total Time: 10 minutes
- Yield: 12 ounces (enough for 9-11" tart)
- Category: Pie Crust
- Method: Food Processor
- Cuisine: French
Ingredients
- 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, cubed and slightly softened (see note)
- 1 large egg
Instructions
- Add the flour, almond flour, powdered sugar, and salt to the bowl of a food processor and pulse 2-3 times to combine. Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
- With the motor running, add in the egg and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
- Remove the dough from the processor and shape it into a disk. Wrap it in plastic wrap, then chill it for at least 30 minutes.
Notes
Let the cubed butter sit out at room temperature for about 15 minutes before using it in this recipe.
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the measuring cup, then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
The pastry can be made about 2 days ahead of time. Or frozen for up to 3 months. Defrost overnight when ready to use.
This pastry has a high sugar content and almond flour, so I recommend baking it at 375º to ensure it doesn’t burn.
Find it online: https://everydaypie.com/pate-sablee/