Pâte sablée

Preparation info
    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

This recipe is in sufficient quantity for at least two 25 cm pastry cases. It keeps well in the fridge for up to a week and also freezes well.


  • 500 g plain flour
  • 100 g freshly ground almonds
  • 150 g


Put the flour, almonds, sugar, salt and lemon zest in a mixer with a dough hook and work on medium speed for a few seconds. Add the butter and work at the same speed for a few more seconds (the butter should be imperfectly incorporated at this stage). Add the egg and the egg yolks, and continue working until a dough is formed.

The name for th