This isn’t the all-American flaky pie crust. Strictly translated, pâte sablée means “sandy paste.” When baked, pâte sablée gives you a crumbly, sandy, shortbread-cookie-like crust that works beautifully for tarts. Sweet and rich, it is the perfect foil to a dark chocolate ganache filling or a simple mix of berries.
Pâte Sablée
scant 5 oz. unsalted butter, cold
1/2 c. sugar
1 1/2 c. all-purpose flour
pinch of salt
1 egg yolk, beaten, at room temperature (separating the egg when it’s cold is easier)
– Cut the butter into small chunks and put it in the freezer for at least 10 minutes.
– In the food processor, combine sugar, flour, salt. Remove the lid and add the butter chunks. Pulse until the dough looks like streusel: big bits, little bits, not uniform. Pulse in the egg yolk. Just a few more pulses until the dough starts clumping together…and stop! Overworking will yield a tough crust. Turn the dough out onto a sheet of plastic wrap, gently gather in any stray floury bits, and wrap up, pressing the dough into a disc shape.
– Chill for up to 5 days. Well-wrapped, you can also store the dough in the freezer.
– When ready to bake, press the dough into a 9-inch tart pan with removable bottom. Be gentle. The trick is to shape the dough to the pan while maintaining the delicious crumbliness. Pop the pan and crust in the freezer for a good 20 minutes (or more) before baking.