Classic Sablé Tartlet Dough

Ingredients

• 200 g All‑purpose flour (Sifted twice)
• 100 g Almond flour (Fine texture, keep cold)
• 80 g Powdered sugar (Also called confectioners' sugar)
• 0.25 tsp Salt (Fine sea salt)
• 150 g Unsalted butter, cold (Cut into small cubes and kept straight from the fridge)
• 1 piece Large egg, cold (Use directly from refrigerator)

Instructions

1. Sift dry ingredients

   Place the all‑purpose flour, almond flour, powdered sugar and salt into a large mixing bowl. Sift them together twice to ensure an even, aerated mixture.

   Time: PT5M

2. Incorporate cold butter

   Add the cold butter cubes to the dry mixture. Using the stand mixer fitted with the paddle attachment, mix on low speed until the mixture resembles fine crumbs with no visible butter pieces.

   Time: PT7M

3. Add the egg

   Crack the cold egg directly into the bowl and mix on low until the dough begins to come together and pulls away from the sides of the bowl.

   Time: PT3M

4. Form the dough ball

   Turn the dough onto a lightly floured surface and knead gently for a few seconds—just enough to form a smooth, glossy ball. Avoid over‑kneading.

   Time: PT3M

5. Divide and chill

   Flatten the ball into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This step can be extended to 8‑12 hours for best results.

   Time: PT0M

6. Roll out the dough

   Place the chilled disc between two sheets of parchment paper. Using a rolling pin, roll from the centre outward to a thickness of about 3‑4 mm, lifting and turning the dough frequently to keep it even.

   Time: PT5M

7. Cut bases and strips

   Using a round cutter, cut out the bases for the tartlet pans. Then cut thin strips (about 1 mm high) for the edges. Place the bases in the butter‑greased tartlet pans and chill again for 15 minutes.

   Time: PT5M

8. Preheat the oven

   Preheat the oven to 155‑160 °C (311‑320 °F).

   Time: PT10M

   Temperature: 155-160°C

9. Bake the tartlet shells

   Place the prepared tartlet pans on a baking sheet and bake for 20 minutes, or until the shells are uniformly golden.

   Time: PT20M

   Temperature: 155-160°C

10. Optional glaze and second bake

    If a glossy finish is desired, brush the baked shells with a mixture of 1 egg yolk and 1 tbsp heavy cream. Return to the oven at 160 °C for 5‑7 minutes, just until the glaze sets.

    Time: PT7M

    Temperature: 160°C

11. Cool and release

    Allow the tartlet shells to cool completely on a wire rack. Gently tap the sides of the pans; the shells should release easily. If needed, use a thin spatula to assist.

    Time: PT10M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

15 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: Bread flour, Whole‑wheat flour (will change texture)
• Instead of Almond flour: Ground almonds (slightly coarser), Hazelnut flour
• Instead of Powdered sugar: Granulated sugar (process in blender)
• Instead of Salt: Kosher salt (use half amount)
• Instead of Unsalted butter, cold: Margarine (will affect flavor), Cold coconut oil (vegan, different taste)
• Instead of Large egg, cold: Egg yolk only (will make dough richer), 1 tbsp cold water + 1 tsp olive oil (vegan, changes texture)

Equipment Needed

• Stand mixer with paddle attachment
• Large mixing bowl
• Sifter or fine mesh sieve
• Spatula or rubber scraper
• Plastic wrap
• Rolling pin
• Parchment paper
• Sharp knife or pastry cutter
• Tartlet pans (holey or basket style)
• Baking sheet
• Oven
• Cooling rack
• Pastry brush (optional)
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Achieving a fine, sand‑like crumb when mixing butter with the dry ingredients
• Keeping all components (butter, egg, dough) at 20‑22 °C to prevent melting
• Chilling the dough between each handling stage
• Baking until a uniform golden colour; under‑baked shells remain pale and fragile

Chef Tips from the Video

• Always work quickly to keep the butter cold; a chilled pastry board helps.
• If you don’t have almond flour, grind blanched almonds in a food processor for a few seconds.
• Press the dough gently into the pan; avoid over‑pressing which can cause shrinkage.

Troubleshooting

Storage

Refrigerator: Store baked shells in an airtight container for up to 4 days.

Freezer: Freeze in a single layer, then transfer to a zip‑lock bag; keep up to 1 month.

Room temperature: Unbaked dough discs can be kept wrapped in the fridge for up to 2 days; baked shells are best kept cool, not at room temperature for more than 2 days.

Make-Ahead Tips

• The dough can be prepared up to 2 days in advance; keep wrapped and chilled.
• Unbaked shells can be frozen after the first chill; bake from frozen, adding 3‑4 minutes to the bake time.