No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pate Sablee

This rich dough is soft and a little difficult to roll, but it can be easily pressed into a tart shell -- and patched as needed.

  • Yield: Makes one 9-inch tart shell
Pate Sablee

Source: Martha Stewart Living, July 2007

Ingredients

  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 3/4 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt

Directions

  1. With a standing mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low. Add flour and salt, and beat until just combined and crumbly (do not overmix). Shape dough into a 9-inch round disk, and wrap in plastic. Refrigerate at least 30 minutes (or up to 2 days), or freeze for up to 1 month.

Related Topics