Pâte sablée is a type of French pastry dough used primarily for sweet tarts and desserts. It is a rich, crumbly dough made from flour, butter, sugar, and egg yolks, resulting in a tender and sandy texture after baking. The term sablée refers to its "sandy" consistency, which is achieved by cutting the butter into the dry ingredients, often using the "rubbing in" method.
Unlike pâte brisée, which is used for savory tarts and has a flaky texture, pâte sablée is sweeter and more delicate, making it suitable for fruit tarts, tartlets, and other pastry-based desserts. It is typically blind-baked before adding fillings to ensure it retains its crisp texture.