Pâte Sablée

Name: Pâte Sablée
Yield: Makes 1 kg (2¼ lb)
Cuisine: French
Ingredients: 200 g (7 oz/¾ cup) icing (powdered) sugar sifted; 350 g (12 oz/1½ cups) cold unsalted butter cubed; 20 g (¾ oz) egg yolks (about 1 egg); 20 g (¾ oz) egg yolks (about 1 egg); 12 g (½ oz) whole eggs (about ¾ of an egg); 12 g (½ oz) whole eggs (about ¾ of an egg); ½ vanilla pod (bean) split lengthways; ½ vanilla pod (bean) split lengthways; 500 g (1 lb 2 oz/3½ cups) plain (all-purpose) flour sifted; 1 g (a pinch) salt

Crumbing method

Preparation info

Makes
1 kg

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Translated, pâte sablée means ‘sandy dough’ because of the crumbing method (also known as ‘sanding’ in French) that is used to make it. This is a delicate dough used for biscuits and sweet tarts. It is more enriched than the Pâte Sucrée and the texture is more crumbly and buttery.

Ingredients

500 g (1 lb 2 oz/3½ cups) plain (all-purpose) flour

Europe
France
Pastry
Mediterranean
Vegetarian

Method

Put the dry ingredients directly on the work surface. Add the cubed butter and rub together until no lumps of butter remain.
Make a well in the centre, add the wet ingredients and seeds scraped from the split vanilla pod (bean) and mix to form a smooth, homogenous mass.
Shape the dough into a block and wrap it in cling film (plastic wrap). Put the dough