Pâte sablée (sweet shortcrust pastry)

Homemade pâte sablée (sweet shortcrust pastry): crumbly, tender and lightly sweet, the ideal base for fruit tarts and shortbread biscuits. A few ingredients and a rest in the fridge, much better than shop-bought pastry.

Preparation: 15 min  |  Cooking: 0 min  |  Servings: 8  |  Difficulty: Easy

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 247 kcal · 4 g protein · 32 g carbohydrate · 11 g fat

Ingredients

• 250 g flour
• 100 g butter
• 80 g icing sugar
• 1 egg
• 1 pinch of salt

Method

1. Rub the flour and cold butter together with your fingertips until it resembles breadcrumbs.
2. Add the icing sugar, the salt, then the egg.
3. Form a ball without overworking the dough.
4. Wrap in cling film and rest for 1 hour in the fridge before rolling out.

Nutritional benefits

Homemade, pâte sablée avoids the additives and oils of shop-bought versions, and you control the sugar. A thin base is enough for an indulgent tart: it is the filling (fresh fruit) that balances the dessert.

Variations and substitutions

• With almonds.
• With lemon zest.
• Semi-wholemeal.
• Egg-free (with a little water).

Storage and making ahead

Keeps for 3 days in the fridge and can be frozen (raw); roll it out well chilled.

💡 Good to know

Cold butter and minimal handling: overworked or too warm, the dough becomes elastic and loses its characteristic crumbly texture.

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The foods in this recipe: flour · butter · icing sugar · egg · salt.

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