The Kitchn's Baking School Day 8: All about pâte sablée.
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Once again we head straight into French pastry and French language — pâte what? Pâte sablée is simply the sweetened pastry dough used for making tart shells. As opposed to a flaky pie crust, pâte sablée is rich, crumbly, and more cookie-like — like shortbread cookies. It tends to be crisp, not chewy or flaky, and will break into tender pieces when you cut into it with a fork. Sablée means "sandy," which describes the buttery dough perfectly.
And this dough is one of the simplest to make and the easiest to work with, which is why it is a cornerstone of Baking School. Here's what you need to know, and what you can make with it.