Pâte Sablée

Name: Pâte Sablée
Yield: Makes enough for one 9-inch tart
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1/2 cup confectioners’ sugar; 1 1/2 cups all-purpose flour; 3/4 teaspoon salt

January 24, 2012

Pâte sablée is essentially a sugar-cookie dough used to produce a crumbly, sandy pastry crust. In fact, “sablée” comes from the French word for “sand.” Because the dough is very soft, it can be difficult to roll out; instead, press it gently into the pan. Any scraps of dough can be cut out and baked into cookies.

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