Using a stand mixer with the whisk attachment, beat butter and powdered sugar together until light and fluffy. Add the egg yolk and whisk until completely combined.
Add the flour and salt, mixing on low speed. Be careful to not over mix as over mixing can lead to a very tough batter.
Wrap in plastic wrap and chill in the refrigerator for at least 2 hours.
Remove dough from the refrigerator and let it warm up for a few minutes before use. Instead of lightly flouring your work surface, roll the dough between two sheets of parchment paper. Then transfer to a tart pan and trim the edges with a paring knife.
Pâte Sablée is typically a blind-baked crust: Before filling with cream or fruit, line the dough with parchment paper and fill with a layer of pie weights. Blind-baking will ensure the tart shell stays crisp.
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