Sweet Dough (Pâte Sablée)
This recipe has been my staple sweet dough for tarts for years. It is tender, yet strong enough to hold moist fillings without breaking down. Adding a cooked egg yolk to the dough may seem strange, but it makes the pastry easier to handle and results in fewer cracks as you roll it.
pastry for 1 9-inch (23 cm)
Under 15 minutes, plus chilling
About this Recipe
Recipe from Anna Olson’s Baking Wisdom
© 2023 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. All rights reserved.
- ½ cup + 2 Tbsp (145 g) unsalted butter, at room temperature
- ½ cup + 2 Tbsp (80 g) icing sugar, sifted
- 1 large hard-boiled egg yolk
- 1 large egg yolk
- ½ tsp vanilla extract
- 1¾ cups (230 g) cake & pastry flour, sifted
- ¼ tsp fine salt
Step by Step Instructions
Beat the butter and icing sugar together in a large bowl until smooth.
Add the eggs. Push the hard-boiled egg yolk through a sieve into a separate bowl and stir the raw egg yolk and vanilla into it. Add to the butter mixture and stir until blended.
Add the flour and salt to the butter mixture and stir until blended.
Chill the dough. Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, about 2 hours.