The sablé pastry is often confused with shortcrust pastry, but in reality, they are not exactly the same and not always interchangeable. Sablé pastry is rougher and sandier, hence the name. Sablé pastry is ideal for making soft and crumbly cookies; you can also use it for tarts or delicate tartlets with fruit, jam, or cream. In some cases, it is also used to make black shortcrust (with dark chocolate).
If you like crumbly tarts, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 364.78 (Kcal)
- Carbohydrates 41.47 (g) of which sugars 15.25 (g)
- Proteins 6.17 (g)
- Fat 20.33 (g) of which saturated 12.79 (g)of which unsaturated 7.34 (g)
- Fibers 0.83 (g)
- Sodium 314.07 (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 4 people
- 1 1/4 cups all-purpose flour
- 6 1/3 tbsp butter
- 1/4 cup sugar
- 1 egg
- 1 pinch salt
Tools
- 1 Food processor
- 1 Spatula
- 1 Bowl
Procedure
Here’s how to prepare a delicious sablé pastry and easily enjoy it in delightful desserts.
Sablé pastry like shortcrust pastry can be made in a food processor to better mix the ingredients without warming them up.
Start by cutting the cold butter into pieces and place it in the bowl of the food processor with sugar, flour, and salt.
Run the processor for 2 minutes, add the egg and process for another 1-2 minutes until you get a compact and homogeneous dough.
Let it rest in the refrigerator for 2-3 hours, then crumble and re-knead it.
Roll out the sablé pastry thinly, to almost 1/8 inch thick.
After shaping (tart or cookies), bake at approximately 355°F in static mode. After about 10-15 minutes, the sablé pastry is baked.
Your sablé pastry is ready!
