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Sable Dough (Classic French Sablé)

A classic French sablé that is crisp-edged yet tender, subtly sweet, and adaptable, perfect for cookies or tart bases.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Pastry
Cuisine: French
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 250 g all-purpose flour
  • 125 g cold butter, cut into cubes Keep butter cold for texture.
  • 100 g icing sugar Can be flavored with citrus zest.
  • 1 medium egg Optional: Add vanilla extract or lemon zest.
  • 1 pinch salt

Method
 

Preparation
  1. In a bowl, add flour, icing sugar, and salt.
  2. Add cold butter cubes and rub with fingertips until the mixture resembles damp sand.
  3. Add the egg (and any optional flavoring) and mix until the dough just comes together. Do not knead.
Chilling
  1. Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour (preferably 2 hours).
Rolling and Baking
  1. Lightly flour your work surface and roll the dough to about 3–4 mm thick.
  2. Line a tart pan with the rolled dough and prick the base with a fork.
  3. For blind baking, preheat the oven to 175°C and bake for 12–15 minutes with weights. Remove weights and bake for an additional 5 minutes until lightly golden.

Notes

Keep baked shells or cookies in an airtight tin at room temperature for up to 4–5 days. For longer storage, freeze the unbaked disc wrapped tightly for up to one month.