Sablé pastry is a very buttery and more crumbly dough compared to traditional shortcrust pastry. The difference lies both in the method of preparation, known as the ‘sanding method’, and in the higher amount of butter used, which gives it its crumbliness. Powdered sugar is used instead of granulated sugar, and only egg yolks are included. This recipe is perfect for making crumbly cookies and tarts that melt in your mouth, so let’s discover it together, shall we?
See you soon, Susy
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cuisine: Italian
- Energy 462.58 (Kcal)
- Carbohydrates 52.52 (g) of which sugars 19.77 (g)
- Proteins 6.75 (g)
- Fat 26.01 (g) of which saturated 16.26 (g)of which unsaturated 9.79 (g)
- Fibers 1.77 (g)
- Sodium 79.50 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Sablé Pastry
- 2 cups all-purpose flour
- 10.5 tbsp butter
- 3/4 cup powdered sugar
- 2 egg yolks
- 1 pinch salt
- Half lemon zest
Tools
- 1 Bowl
- Plastic wrap
Preparing the Sablé Pastry
In a large bowl, place the cold butter cut into pieces, the flour, a pinch of salt, and the grated lemon zest. Quickly mix with your hands until the mixture becomes sandy.
Then add the powdered sugar and the egg yolks, mixing quickly until the dough is smooth. Wrap it in plastic wrap and let it rest in the refrigerator for at least an hour before using it.
Tips and Storage
To prepare the sablé pastry, the butter and egg yolks must be cold from the fridge.
The dough should be worked very quickly to prevent it from getting too warm and to avoid developing gluten, which would make it less crumbly once baked.
You can keep it in the refrigerator for a couple of days.
If you enjoyed the recipe, take a look at the hazelnut shortcrust pastry
