Pâte sablée, a cookie-like sweet shortcrust pastry, is my go-to pastry for sweet tart shells.This French pastry is buttery, crumbly, incredibly delicious and it makes the best sweet tart shells of any size. A food processor is great here but you can also make it by hand.
This guide is loaded with step-by-step images and all the tips and tricks to easily make perfect tarts at home. If you just want to skip to the recipe, use the jump to recipe button above but if you'd like extra information, see the contents below to get to any section you like.
Try these lemon almond tarts next.
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❤️ Why you'll love it
- It's easy to make using a food processor or by hand.
- No blind baking required - chilling is enough for it to hold its shape.
- Suitable for any flavoured filling - see my collection of fillings to create your own tarts.
- Versatile - use it for any tart size, any pan shape or tart rings.
- It's a forgiving dough - if it breaks while shaping, you can easily patch it.
- Freezer-friendly - so you can get ahead on celebatory desserts.
What is pâte sablée?
Pâte sablée (pronounced pat sab-lee) is a versatile French sweet shortcrust pastry perfect for desserts and especially perfect for mini tarts. It's name is a French term that means sandy dough referring to it's crumbly texture. Buttery, sweet, crumbly and delicate and similar to shortbread, it is often served as a cookie too. So delicious!
Pâte sablée is great for making pretty individual tarts with all kinds of fillings. It doesn't shrink like many other pastries and requires no blind baking!
This sable pastry recipe has been adapted to result in professional-looking tart shells made in your home kitchen. Using perforated tart rings will give the most perfect result but it works great in fluted tart pans or solid tart rings as well. Bake them fully and fill with no bake fillings or add your filling to the raw shells and bake it all together.
This sable pastry recipe is freezer-friendly too. You can freeze the raw dough or tart shells, or the baked tart shells for up to 3 months. The dough can be made and chilled for 4 days before use - either in a block, it's rolled out form or already shaped into tart rings.
Pâte sablée vs pâte sucrée
Whilst they use the same ingredients, though in varying quantities, and are both a shortcrust pastry, pâte sablée and pâte sucrée are made using different methods. They differ most notably in their baked texture.
- Pâte sablée has a short, crumbly, shortbread-like texture and contains more butter, giving it a buttery flavour. It is made by working cold butter into flour.
- Pâte sucrée has a tender, flaky texture and it is made by creaming softened butter into flour.
Ingredients & substitutions
Jump to the recipe card for full quantities and instructions.
- Flour: I use pastry flour but you can also use plain flour (aka all purpose flour). Pastry flour just has a lower protein content which reduces the risk of shrinkage in this sweet pastry recipe and gives a slightly softer texture. Don't use self-raising flour.
- Almond meal / almond flour: This adds a slight nutty quality and helps to give a delicate texture but you can leave it out. Almond meal is just finely ground almonds. It is also often called almond flour.
- Butter: Use a good-quality unsalted butter with no added water - check the ingredients label to make sure.
- Icing sugar (aka powdered sugar or confectioners' sugar) is used to help with the crumbly texture.
- Egg: A whole large egg is used though it's best weighed since egg sizes vary around the world.
- Salt: Just a little fine sea salt is used to intensify flavours - it doesn't make the pastry taste salty so definitely don't skip it.
Variations
- You can swap the almond flour for an equal amount of pastry flour or plain / all-purp flour. You could also swap it for ground hazelnuts.
- Try adding lemon or orange zest for a citrus twist or add sesame seeds for another take on a nutty flavour.
- For a chocolate pate sablee, swap 40g of the flour for 40g of cocoa powder.
How to make pâte sablée
Pâte sablée is a wonderfully simple pastry to make. Aside from chilling time (which is hands off), it's very quick and easy. This section will give you all the steps with images - it's always easier trying something new when you can see how it's made.
You can use any kind of tart pan you like. I especially love perforated tart rings and those will be shown in the images - regular tart pans are even easier to use but don't give that patisserie vibe. No judgement here - pick your favourite or what you have.
Jump to the recipe card for full quantities and instructions.
Make the dough
Place the flour, almond flour, sugar, salt and cold, cubed butter into a food processor. Pulse until it looks sandy - you don't want any big lumps of butter but fine pieces are perfect. It should have a sandy-looking texture when it's ready.
You can also do this by hand: Add the cold butter to the dry ingredients in a bowl and blend with your fingers, being careful not to melt the butter. Or you could use a stand mixer.
The act of working the butter and flour together coats the flour in fat which stops gluten from forming. This means the tart shells don't tend to shrink as much as a basic shortcrust or flaky pastry. This is also the reason pastry flour will work best as it doesn't develop so much gluten.
Add the egg
Add the egg and process on low until the mixture starts forming clumps of dough.
Knead & smooth
Turn the dough out onto a clean work surface and knead it until it comes together smoothly. Push it out, then drag it back together 5-6 times.
Roll and chill
Cut the dough into two pieces (if using tart rings) - roughly shaped into rectangles.
Roll each one out between two sheets of baking paper or silicone mats. Place these onto a chopping board to keep them flat and chill for 2 hours or overnight (best).
You'll want to roll it to 2mm / ¹⁄₁₆ inch for miniature tarts or up to 3mm for larger tarts (over 13cm/5 inches). I use rolling pin guides so I know the dough is even and the perfect thickness.
Using a tart pan
If using a tart pan (with a base) instead of tart rings, you can go ahead and shape the dough into your tart pan before chilling. Cut the dough an inch or so larger all the way round than the width of the pan. Lay the dough inside. Gently push the edges down (don't press from the centre out) and then press the dough up against the sides slightly. Freeze the dough now for 2 hours or overnight.
Cut the side strips (for tart rings)
If using tart rings, take one of the sheets of dough out of the fridge and cut strips slightly wider than the sides of the tart ring and long enough to go all the way around. Try to move quickly so the pastry doesn't become too soft and unworkable. If you find it breaking or going out of shape, chill it again.
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Place the side strips
Place the side pieces into the tart rings, press up against the inside edge all the way round. Press gently so they don't become misshapen or bond too tightly with the holes in the sides of the rings.
Cut the bases
Take the second sheet of sweet pastry dough out of the fridge and press each tart ring (with the dough sides already in them) down onto the dough to cut out a circle that will in turn push the sides upwards and a light seal between the base and the sides. You might get fingerprints in the top but don't worry, it'll all look flat once you trim it off later.
Dock the base & chill
Run your finger around that join on the inside just to tighten up the seal a little bit. Don't press too firmly.
Use a sharp knife to make 3 little pricks in the bases of the shells.
Now, place the tart shells onto a small baking tray or chopping board on a sheet of baking paper or baking mat. Place it in the freezer for a minimum of 30 minutes
Fluted tart pans
If using a fluted tart pan, you can just place the rolled-out dough over the tart pan, then gently press the sides down into the pan. Chill in the freezer for 30 minutes.
Large tart rings
Likewise, large tart rings can just be filled using a larger piece of rolled out dough, pressed down into the ring. When you use a tart ring that has no base, it's worth doing this on a chopping board that can go into the freezer with it otherwise there is nothing to support the pastry on the base.
Trim the tops
When you're ready to bake, run a knife flat against the edge of the tart ring/pan all the way around the top to neaten the top of each one.
Bake
You can bake the sable pastry tart shells with a filling in them or bake them on their own. It will depend on the filling you choose. If your filling doesn't require cooking, then bake the tart shells on their own first.
Set the frozen sweet tart shells on a baking sheet lined with baking paper or silpat. I personally find the best combination to be an air silicone mat on an insulated baking tray. A silpat is better than baking paper / parchment paper. The insulated baking tray helps to even the heat out beneath the tart shells.
Bake them in a preheated oven until golden brown.
Tips and tricks
- Weigh ingredients for the best results. Use a kitchen scale with the ability to change the units to grams. This will give you the very best tart shells. I prefer not to use cups when baking as just a tiny bit too much of anything can throw off the end result.
- Cube the butter then chill it until required.
- The pâte sablée dough must be kept cold. If it becomes too warm when working with it, it will lose it's shape and break into pieces. Keeping it cold will ensure you get neat tart shells. Move it in and out of the fridge as required.
- If it's hot where you are, work with the AC on or in the morning or evening when it's cooler. It may even be worthwhile chilling everything for 10-15 minutes (including the flour) before starting.
- Roll the pâte sablee dough between silicone mats or baking paper very lightly dusted with flour. It's a sticky dough and has a tendency to break easily so rolling it this way means you have an intact dough that you don't need to add much flour too to handle it.
- Don't skip chilling: You must chill your sweet shortcrust pastry or you risk the pastry shrinking or becoming misshapen as it bakes. It will also be easier to remove the silicone mats or baking paper after chilling.
- For professional looking tart shells that look like you just bought them from a French pattiserie, use perforated tart rings.
- If the dough is too soft when you press it into the tart rings it may get stuck and you won't be able to get the baked tart out. It will contract slightly as it bakes so maybe just bake it for an extra minute or two.
- 3 methods: You can make the dough by hand (quick but requires strong fingers), in a food processor or using a standmixer.
- All ovens vary: You can do a test tart shell if you like to test exactly what temp and time work for you. Or just make notes with each batch you bake so you can make changes as you need to for your oven. Keep a digital thermometer in your oven to check that it's heating to the correct temperature.
How to use up leftover dough
There is no need to throw away the pâte sablée pastry offcuts. This recipe will leave close to 200g of dough which is technically enough to make a further 7 tart shells. Pull them all together into a smooth ball then roll out again. You may be able to get an extra tart or you could make cinnamon swirl cookies.
- Roll the dough out to a 3mm thick rectangle.
- Mix together 4 teaspoons of brown sugar and 1 teaspoon of ground cinnamon.
- Sprinkle the cinnamon sugar over the dough leaving one short end bare (this is where they'll seal).
- Roll gently but tightly from short end to the bare short end into a log.
- Run a damp finger along that bare edge and gently press it to seal onto the log.
- Freeze for 15 minutes then slice into rounds.
- Bake for 10-14 minutes to your desired colour.
Storage
This sweet shortcrust dough can be made well in advance of use. It will last baked or unbaked in the freezer for up to 3 months! This means you can get well ahead on dessert for a special occasion like Christmas, Mothers Day or birthdays.
Unbaked pâte sablée
You can chill the unbaked sweet shortcrust dough in the fridge for up to 3 days before baking. If you need to save room in your fridge, you can just chill the pâte sablée dough in a disk shape then roll it out later.
This dough can also be frozen very successfully. Freeze for up to 3 months either flattened out in ziplock bags or already shaped into the tart rings. If shaped into tart rings, let them freeze on a tray first, then transfer them to a bag or container still in the rings.
Baked pâte sablée
The baked tart shells can be kept in a cool spot, like the pantry, for 7-10 days before use.
Any longer than that and I suggest freezing the tart shells in an airtight container for up to 3 months.
They may soften slightly over time but you can easily re-crisp them in an oven at 160C/320F for 4-5 minutes. Or you can even purchase silica gel sachets to put in the container with the tart shells to help keep them crispy.
Yield
This recipe makes enough pâte sablée for a 10 inch tart pan or 10 mini tarts (using 8cm /~3 inch tart rings). Technically, with re-rolling, there is enough dough to make 17x8cm tarts.
Filling options
Check out my collection of fillings recipes to create your own tarts or try these combinations.
- Lemon Frangipane: Use lemon curd in the base and almond cream on top then bake. Blind bake the tart shells for 12 minutes first, let them cool for 30 minutes then fill and bake until golden brown.
- Lemon meringue: Lemon curd with a no bake meringue is great here so bake the shells prior to filling.
- Fruit tart: Fill the baked shells with vanilla pastry cream or chocolate pastry cream then top with fresh fruit.
- Apple crumble: Blind bake the tart shells for 12 minutes (no weights needed). Fill with cooked apple filling and top with streusel then bake until golden.
- Pineapple Coconut: Fill with pineapple curd and a coconut streusel then serve with coconut cream.
Troubleshooting
This is likely because it hasn't been chilled or frozen long enough or has become too warm as you work with it. The longer it chills the less it will shrink. If you feel like it was chilled long enough it may be caused by the oven temperature being too low - the pastry isn't cooking before the butter melts.
This will happen if you don't prick the base right through. Sometimes using just baking paper will do this too. Make sure the vent holes go right through the base. If not, steam will develop underneath the tart shell and the base will puff up.
This can happen if the dough was too soft and/or you pressed it too firmly into the sides of the tart rings. It could be that they just need to bake another minute or two so they easily release from the rings. You should be able to lift the rings and the tart shell drops out.
If you made this sweet shortcrust pastry recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!
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Pâte Sablée (Sweet Shortcrust Pastry)
Equipment
- Food processor helpful but not essential
- Silicone "air" perforated baking mats helpful but not essential
- 10 8cm / 3 ¼ inch performated tart rings or tart pans of choice
- Insulated baking tray or baking sheet
- Rolling Pin
- Rolling pin guides very helpful but not essential
Ingredients
- 130 g unsalted butter cold and cubed (4 ½oz)
- 260 g pastry flour (or plain flour/all purpose flour) (2 cups)
- 30 g almond meal (almond flour) (¼ cup)
- 95 g icing sugar (powdered sugar) (¾ cup)
- ¼ teaspoon salt
- 45-50 g egg cold (this may be a large or medium egg depending on where you live)
Instructions
- MAKE THE PATE SABLEE DOUGH: Weigh out the butter, cube it and leave it in the fridge right up until you use it.
- Add the flour, almond meal, icing sugar, salt and cold, cubed butter to a food processor (or see notes for other methods). Process on low, pausing every 10 seconds, to check, just until the butter and flour mixture looks like sand. There should be no big chunks of butter left but it should not be clumping.
- Add the egg and process on low until it starts forming large clumps and there is no flour visible.
- Turn the mixture out onto a clean work surface and pull it together with your hands then knead it, pushing the dough down and away from you then gathering it back up, just until it looks smooth. This should take no more than 30-60 seconds.
- For tart rings or small tart shells, cut the dough into 2 even pieces and roughly shape each one into a smooth rectangle shape. For larger tart shells, leave it as one piece.
- Take a baking mat, silicone rolling mat or sheet of baking paper and dust very, very lightly with flour. Place one portion of dough on top, dust the top of that lightly and place another mat on top. Roll the dough out slightly, trying to keep a rectangular shape.
- Roll the dough out to 2mm / ¹⁄₁₆ inch thick (or 3mm for larger tarts). If using rolling guides, roll the dough to 1cm / ½ inch thick, then place a guide on each side of the dough.
- Lifting the mat or paper, place the dough onto a chopping board so that it lays flat. Repeat with the second portion of dough. To get as many tart shells and the side pieces as possible from the first roll, roll one of the pieces a little more square to at least 25cm (10inch) on one side).
- Place both in the fridge for a minimum of 2 hours or overnight (best).
- SHAPING THE DOUGH: - Keep the dough as cold as possible as you work. If you feel it getting too soft or sticky, return it to the fridge for 10 minutes.- For best results, make the dough the day before and chill in the fridge overnight.- Make some room in your freezer (enough to fit a tray with the tart rings on it in a single layer or your tart pan). Line that tray with a baking mat or baking paper.- At all times, you want the dough to be pliable yet firm. If it's too soft, your tart shells won't be as neat. If it's too firm, it may crack as you're trying to lift your pieces into your rings or pans.
- For tart rings, take the square piece of rolled dough out of the fridge and peel back the top baking mat/sheet then place it back on. Flip it over and peel away the second one, setting it aside.
- Using a ruler to guide a straight line and a dinner knife, cut 10 strips just slightly taller than the sides of your tart rings and long enough to go all the way round. See notes if using a tart pan (instead of rings). For the 8cm perforated tart rings these strips are about 2 x 24cm / ¾ x 9 ½ inches.
- Moving quickly so the dough doesn't soften too much, use an offset spatula to help you lift each strip and place them into the tart rings immediately. Making sure the strip is up against the inside of the tart ring all the way around, cut the overlapping dough off leaving just a tiny overlap and gently seal that seam with your fingers.
- Once they're all done, take the the second portion of dough out of the fridge. Peel back the baking mat/sheets as per the first one.
- Using the rings with the side strips already in place, gently press down to cut out the bases (this will slightly push the side strips upwards but also create a bit of a seal between the base and the sides). Place the tart shells straight onto the prepared freezer tray.
- Very gently run the tip of your finger around the bottom inside corner of each tart to help to get a seal between the sides and the base. You don't need to press it together with any force. The dough should have softened just enough at this point that just running the tip of your finger around will help to push the seam together a little.
- Use a sharp knife to make 3 little pricks in the base of each tart shell. Freeze the tart shells for a minimum of 30 minutes but 1-2 hours is better.See notes 4 for what to do with leftover dough.
- BAKING THE TART SHELLS: Preheat the oven to 180°C / 350°F (not fan forced). Line an insulated baking tray (best) or regular baking sheet stacked onto a second one with a mesh silicone baking mat (best), regular silicone baking mat (2nd best) or baking paper.
- Place the frozen tart shells onto the lined baking sheet. If you missed it, make sure to prick the bases a few times with the tip of a knife.
- Bake for 15-18 minutes until turning golden inside. Larger tarts make take up to 30 minutes. Check at the 12 minute mark - if you notice the bases puffing up, just prick them again with the knife and gently press the bases down. They should deflate easily. Continue baking until done.
- Let them cool on the baking sheet. They will be slightly soft after you take them out of the oven and will crisp and firm up as they cool. Remove the tart rings once cool.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Yield: This recipe makes enough pâte sablée for a 10 inch tart pan or 10 mini tarts (using 8cm /~3 ¼ inch tart rings) - see notes 4 about leftover dough.
- Methods for making the dough:
- Food processor: I always get the best results with this dough using a food processor and it just happens to be the easiest method.
- Stand mixer: You can use a stand mixer, making sure the butter is cold first blending the butter into the flour then mixing in the egg. This way can take 10 minutes just to get the butter to blend into the flour.
- By hand: You can use your hands - cold butter is great but it can be tough on your fingers. Slightly softened butter works just as well using the hand method. Just use your fingertips to blend the butter into the dough. Try not to melt the butter and use light hands. Then mix in the egg by hand. This method tends to be quicker than using a stand mixer but messier than a food processor.
- Tart rings / tart pan: Not using tart rings? No problem, it's even easier to fit this dough into regular tart pans. Once you've rolled it out, simply flip it over onto the tart pan, then gently press the sides down into the corners. Gently press the sides up against the edge of the pan. Cut off overhang leaving just about 1cm/½ inch overhanging at the top. Chill the tart shells for 2 hours. Trim the overhang away, prick the base all over with a fork and bake. Let it cool in the pan before removing.
- Leftover dough: Technically, there is enough leftover dough from making 2mm thick, 8cm tart shells to make another 7 shells (so 17 tart shells in total). You would need to re-roll another couple of times. If you don't need more than 10 tart shells, you can freeze the pastry for another time, or you could turn the leftover dough into some cinnamon roll cookies. Roll into a 3mm thick rectangle, sprinkle over 1 tablespoon of brown sugar and 1 teaspoon of ground cinnamon, roll it up and freeze. Slice the log into ½cm rounds and bake until slightly golden on the edges.
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