Pâte Sablée
Pâte sablée is a classic French tart dough with a buttery, melt-in-your-mouth crumb that holds its shape cleanly through filling and slicing.
Servings: 24 people
Ingredients
- 2 cups all-purpose flour
- 1/2 cups granulated sugar
- ¼ teaspoon kosher salt
- 9 tablespoons unsalted butter
- 1 large whole egg
- 1 large egg yolk
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and butter.
- Mix on low speed, cutting the butter into the dry ingredients until no visible pieces remain and the mixture resembles fine sand. Press a small amount between your fingers to confirm the butter is fully incorporated.
- In a separate bowl, whisk the whole egg and egg yolk together until completely homogenous with no streaks of white or yolk.
- Add the beaten eggs to the mixer and mix on low speed just until a smooth, cohesive dough forms. It will look like cookie dough. Stop mixing immediately.
- Divide the dough into two equal pieces (approximately 275 g each), flatten each into a disc on plastic wrap, and wrap tightly.
- Refrigerate for at least 2 hours or overnight before rolling and using.
Notes
Yield: 2 portions at approximately 275 g each.
Chilling: Two hours is the minimum rest time. Overnight chilling gives the gluten time to relax fully, which means the dough rolls without tearing and the shell holds its shape during blind baking without shrinking.
Rolling: If the dough cracks at the edges when you begin rolling, let it sit at room temperature for five minutes before continuing. Roll from the center outward, rotating a quarter turn every few passes.
Storage: Wrapped dough keeps in the refrigerator for up to three days or in the freezer for up to two months. Thaw frozen dough overnight in the refrigerator before rolling.
Chilling: Two hours is the minimum rest time. Overnight chilling gives the gluten time to relax fully, which means the dough rolls without tearing and the shell holds its shape during blind baking without shrinking.
Rolling: If the dough cracks at the edges when you begin rolling, let it sit at room temperature for five minutes before continuing. Roll from the center outward, rotating a quarter turn every few passes.
Storage: Wrapped dough keeps in the refrigerator for up to three days or in the freezer for up to two months. Thaw frozen dough overnight in the refrigerator before rolling.
Nutrition
Calories: 97kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 28mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 153IU | Calcium: 5mg | Iron: 1mg