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)
tart shell

Prep Time:

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.

warm pizza dip


  • 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
NOTES: You can prepare the dough ahead of time and freeze, well wrapped in plastic, for up to 3 months. Thaw in the fridge before using.

Step by Step Instructions

Step 1

Beat the butter and icing sugar together in a large bowl until smooth.

Step 2

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.

Step 3

Add the flour and salt to the butter mixture and stir until blended.

Step 4

Chill the dough. Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, about 2 hours.