Pate Sablee Pastry Dough Recipe

Recipe By Slurrp

Pate Sablee is a classic French pastry dough that is rich, buttery, and crumbly in texture. It is commonly used as the base for tarts and tartlets. The dough is made by combining butter, sugar, flour, and egg yolks, resulting in a delicate and flavorful crust. Pate Sablee is versatile and can be filled with various sweet or savory fillings, making it a perfect choice for both desserts and appetizers.

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15minstotal
15minsPrep
15m.total
15m.Prep
Pate Sablee Pastry Dough
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ingredients serve

Ingredients for Pate Sablee Pastry Dough Recipe

  • 25 gram Unsalted Butter, Softened
  • 12.50 gram Granulated Sugar
  • 1/4 Egg Yolks
  • 37.50 gram All Purpose Flour
  • 0.13 teaspoon Optional: Vanilla Extract Or Lemon Zest

Directions: Pate Sablee Pastry Dough Recipe

Cooking Directions

  • STEP 1.In a mixing bowl, cream together softened butter and sugar until light and fluffy.
  • STEP 2.Add in the egg yolks and mix until well combined.
  • STEP 3.Gradually add in the flour and mix until the dough comes together.
  • STEP 4.Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
  • STEP 5.Preheat the oven to the desired temperature.
  • STEP 6.Roll out the chilled dough on a lightly floured surface to the desired thickness.
  • STEP 7.Transfer the rolled dough to a tart pan or individual tartlet pans.
  • STEP 8.Press the dough into the pan(s) and trim off any excess.
  • STEP 9.Prick the bottom of the dough with a fork to prevent it from puffing up during baking.
  • STEP 10.Bake the crust in the preheated oven until golden brown and cooked through.
  • STEP 11.Allow the crust to cool completely before filling and serving.

Cooking Tips

  • Make sure the butter is softened but not melted for the best texture.
  • Chilling the dough before rolling it out helps prevent shrinkage during baking.
  • If the dough becomes too soft while rolling, place it back in the refrigerator for a few minutes to firm up.
  • For a sweeter crust, you can add a teaspoon of vanilla extract or lemon zest to the dough.
  • To prevent the crust from becoming soggy when using a wet filling, brush the baked crust with melted chocolate or a thin layer of egg wash before adding the filling.

Storage and Serving

  • Store the baked Pate Sablee crust in an airtight container at room temperature for up to 3 days.
  • To serve, fill the crust with your desired sweet or savory filling, such as pastry cream, fruit compote, or cheese and vegetables.
  • Pate Sablee crust pairs well with a variety of flavors and can be served as a dessert or appetizer.
  • For a decorative touch, dust the filled tart with powdered sugar or garnish with fresh fruits or herbs.
Nutrition
value
227
calories per serving
13 g Fat4 g Protein22 g Carbs3 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    4g
  • Carbs
    22g
  • Fiber
    3g

MacroNutrients

  • Carbs
    22g
  • Protein
    4g
  • Fiber
    3g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    41mg
  • Iron
    1mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    41mg
  • Manganese
    < 1mg
  • Phosphorus
    87mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp