A crisp and buttery shortcrust pastry dough that forms the perfect tart shell. Its caramelized edges and crumbly texture give the tart its foundational crunch and refined flavor.
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Variation Options:
- Almond flour can be substituted with other types of nut flour; however, this may slightly change the crumb and consistency of the tart, as almond flour has a finer texture and lower oil content than many other nuts.
Recipes Featuring This Element:
Pâte Sablée Recipe
- 190 g all-purpose flour
- 40 g almond flour
- 75 g icing sugar
