Learn how to make the best pâte sablée for your pies and tarts
Noura Boukmiha
30 mars 2024
Indeed, pâte sablée is a delightful creation in the realm of pastry. Its sandy texture and rich buttery flavor make it a versatile base for various sweet treats. From tart shells to cookies and even certain types of cakes, pâte sablée adds a lovely crumbly texture and a hint of sweetness to desserts.
Its name derives from the French word « sable, » meaning sand, which perfectly describes its sandy texture. While it’s easy to confuse « pâte sablée » with « pâtes sablée » due to their similar pronunciation, the former refers to sandy dough, while the latter would mean sandy pastas, which is not a culinary term. French can indeed be quite tricky with its nuances and homophones!
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Ingredients
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| 1 stick (110g) unsalted butter , room temperature | |
| 15g powdered sugar | |
| 1 egg | |
| 160g all-purpose flour | |
| 50g ground almonds | |
| 1g salt | |
| 1 tbsp milk |
Nutritional Information
Directions
1.
In a large bowl mix butter with powdered sugar until light and fluffy. Add egg and continue mixing until well combined and creamy.
add the flour to butter mixture.
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2.
Use a wooden spoon to incorporate the flour mixture into the butter until combined. Add milk if necessary. Make sure you don’t overwork the dough.
Wrap the dough with plastic wrap, form into a disc and refrigerate for at least 30 minutes.
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3.
Preheat oven to 180C
Roll the dough between two pieces of parchment paper or plastic wrap until it's about 12in (30cm) in diameter.
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4.
Press the dough onto the bottom and edges of a 8- 9 inch (20-23cm) tart pan. Cut the excess dough.
Refrigerate for about 30 minutes before baking.
Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
Bake for 15 minutes. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before filling.
Reduce oven temperature to 160C
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