Pâte Sablée (Sweet Tart Dough)

A baked Pate Sablee pastry shell.

Pâte Sablée is one of the three basic French pastry dough recipes. It’s sweet, crisp, and tender and is most commonly used for 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.


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

Keywords: Pâte Sablée