Pâte Sablée

Shortbread or Shortcrust Dough

Preparation info
  • Makes pastry for


    8- to 9 inch tarts
    • Difficulty


    • Ready in

      45 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 150 grams (5⅓ ounces) unsalted butter, at room temperature
  • 90 grams (


Prepare your mise en place.

Place the butter, sugar, and salt in the bowl of a standing electric mixer fitted with the paddle attachment. Beat at medium speed for about 4 minutes, or until the mixture is light and fluffy.

Add the egg yolks one at a time, beating to fully incorporate after each addition.

Turn off the motor and add the sifted cake flour all at once.