Pate Sablee Pastry Dough

Pate Sablee Pastry Dough
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Prep: 15 mins
Cook: 0 mins
Chill: 4 hrs
Total: 4 hrs 15 mins
Servings: 8 servings
Yield: 2 crusts
Nutrition Facts (per serving)
289 Calories
16g Fat
34g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 289
% Daily Value*
Total Fat 16g 20%
Saturated Fat 8g 38%
Cholesterol 54mg 18%
Sodium 77mg 3%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 5%
Total Sugars 17g
Protein 4g
Vitamin C 0mg 0%
Calcium 29mg 2%
Iron 1mg 7%
Potassium 85mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This almond based pastry dough is a recipe that’s popular in France. It’s sweet, sandy texture is perfect for making custard and berry tarts.

Cooks note: Quick and cold… The secret to flaky pastry is to handle it as little as possible. When mixing the wet ingredients into the dry, stop once it sticks together to form cohesive dough. Run your hands under cold water for a few minutes and pat dry before handling the dough. This prevents the dough from melting together and being “processed” by your body heat.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. In a small bowl, mix together the flour, sugar, almonds, and salt.

  3. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Stir the egg into the mixture and toss gently a few times, just until it forms a ball that holds together.

  4. Stir the egg into the mixture and toss gently a few times, just until it forms a ball that holds together.

  5. Separate the dough into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.

For fast preparation: Put the dough in the freezer for 40 to 50 minutes before working with it.

Makes enough dough for 2 single crust recipes or 1 double crust recipe.

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