![]() ![]() ![]() Let's take a basic look at all of them to discern the differences! This Pate Sablee is the final addition to my trilogy of french pastry recipes. It holds up well with chilled pies and still has it’s integrity when refrigerated. The pastry is almost cookie-like due to its sweetness and much crisper. It can taste stale.įor a pie or tart that needs to be served cold, this crumbly pie crust is a better option. In my opinion, this type of pie dough should not be made to be refrigerated. Choosing the right pastry when it comes to pies or tarts that need to be chilled or ones that are meant to be served cold is important.īutter-based flaky pie dough, when made right, tastes like a puff pastry or even a croissant. Often tarts, especially fruit tarts, are served cold. Using a dedicated pastry just for tarts is good for a few reasons. It’s made in a food processor–though you can make it in an electric mixer if you don’t have a food processor– and comes together quickly. The name itself may be intimidating, but Pâte Sablée (pronounced pat sah-BLAY) simply put, is sweet crumbly tart dough. It is sturdy so it holds up to a heavier tart filling, but delicate enough to have that light buttery crispness to it. Scroll down for all you need to know to become a Pate Sablee master! Pate Sablee Recipe (Tart Dough) ![]() It’s sweet, crisp, and tender and is most commonly used for sweet tart dough. Pâte Sablée is one of the three basic French pastry dough recipes. ![]()
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