Classic Sweet Tart Pastry (Pâte Sablée)

Name: Classic Sweet Tart Pastry (Pâte Sablée)
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Ingredients: 150 g unsalted butter (soft, at room temperature); 1/2 tsp salt; 50 g granulated sugar; 1 large egg; 250 g all-purpose flour

By Isabella QuinnAug 4, 2026

Prep

20 min

Cook

18 min

Total

38 min

Servings

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Pâte Sablée, or Classic Sweet Tart Pastry, is one recipe for tart dough. Pâte Sablée can be used to make tart shells. Pâte Sablée has a crumbly, cookie-like texture that is appropriate for fillings with a shallow depth or fillings that are not baked. Pâte Sablée is well suited to many sweet dishes, such as fruit tarts and lemon and ganache tarts. Other baked desserts can be made with Pâte Sablée.

Ingredients

Servings4

•150 g unsalted butter (soft, at room temperature)
•½ tsp salt
•50 g granulated sugar
•1 large egg
•250 g all-purpose flour

Instructions

1
Whisk together the butter with the sugar and salt until it's creamy and homogeneous.
2
Add the egg and whisk it in until it’s back to creamy.
3
Add the flour and mix it in using a spatula.
4
When the spatula doesn’t help anymore, finish mixing with your hands.
5
Place the dough on a clean surface and knead only until fully homogeneous and no longer sticking to your hands.
6
Roll out the dough between two sheets of baking paper to 2mm thick.
7
Refrigerate the dough for 2 hours or until firm.
8
Remove the dough from the fridge and unstick the paper from both sides.
9
Use the tart ring to cut the base disc.
10
Place the paper, dough, and ring onto a dish that can fit your freezer.
11
Cut strips of dough for the sides and press them into place.
12
Freeze the dough inside the pan or ring for 1 hour or up to 2 days.
13
Preheat the oven to 160°C / 320°F.
14
Poke the base of the tart with a fork 4-6 times to prevent inflation.
15
Bake the tart while frozen for 12-18 minutes.
16
Remove the tart from the oven and let it cool completely before unmolding.