Pate Sable is a very versatile dough and should be learned by all professional chefs and home bakers.

It is used to make all kind of tarts, cookies, and other creations.

You can make the dough and freeze in for a couple of weeks or shape and bake the tart shells using the dough and cookies and keep them in the freezer for months.

When ready to use, take them out of the freezer, let them thaw, and refresh inside of the oven for a few minutes and they will be like brand new.

This recipe is simple and easy to make.  Please enjoy

Almond Sable Dough (Pate Sablee Amande)

120g Butter, cold

200g Cake Flour

2g Sea Salt

25g Almond Powder

75g Confectioner’s Sugar, sifted

55g Egg Yolks

2g Vanilla Paste

• Sand the cold butter with the cake flour and sea salt (like biscuit dough)
• Add the almond powder and sifted confectioner’s sugar
• Gradually add the egg yolks, vanilla paste and frais the dough in bowl with scraper
• Cover the dough with plastic and refrigerate overnight
• Roll the dough out to the desired thickness, cut, dock and shape it to the desired tart shell
• Bake the items for approximately 10-12 minutes
• 148°C/300°F convection or 162°C/325°F vent open