Sweet Shortcrust Pastry (Pâte Sablée)

Golden baked sweet shortcrust pastry tart shells (pâte sablée) with crisp edges and smooth bases ready for filling

The best thing about these sweet shortcrust pastry cases? You don’t need to blind bake! With a few simple tricks and the right tools, you’ll bake crisp, golden tart shells that look bakery-perfect and taste amazing.

Prep Time 40

Cook Time 15

Total Time 55

Servings

Calories 300kcal

Author Fay

EQUIPMENT

INGREDIENTS

235 g (8⅓ oz) all-purpose flour
95 g (3½ oz) powdered sugar
40 g (1½ oz) almond flour
1 pinch salt
120 g (½ cups) butter cold and cubed
1 egg large
2 teaspoon vanilla extract

INSTRUCTIONS

Preheat the oven to 355℉/180℃
In a food processor, combine all-purpose flour, icing sugar, almond flour, salt, and cold cubed unsalted butter. Mix briefly until the mixture resembles fine crumbs.
Add the egg and vanilla extract. Mix again until a ball of dough starts to form.
Place the dough between two sheets of parchment paper and roll it out to a thickness of 3mm using a rolling pin with spacer guides.
Refrigerate the rolled-out dough for 20 minutes or until firm.
Use the perforated tart rings to cut out bases for the tarts and place them on a perforated baking tray lined with a perforated silicone mat.
Using a ruler as a guide, cut strips from the rolled-out dough for the sides of the tart rings. Place the strips in the tart rings and trim the excess pastry from the tops of the rings.
Bake the pastry cases in the preheated oven for 15 minutes or until they turn golden.
Allow the pastry cases to cool completely on the tray before removing them from the tart rings.
Once cooled, store the pastry cases in an airtight container at room temperature for up to 2 days.

NOTES

💡 Pro Tips

Keep the butter cold for flaky, crisp pastry shells.
Don’t overmix — mix just until combined for a tender pâte sablée.
Chill before baking to help the pastry cases keep their shape.
Use perforated rings, tray, and mat for even baking.
Skip blind baking — this method bakes the pastry cases fully in one go.

❄️ Storage Tips

Room temperature: Store cooled pastry cases in an airtight container for 2 days.
Fridge: Store up to 4 days total in an airtight container.
Freezer: Freeze in a single layer with parchment between layers for up to 2 months.
Reheat: Thaw in the fridge and warm briefly in a preheated oven to refresh crispness.

💬 Notes

You can use a regular baking tray lined with parchment paper if you don’t have a perforated setup. Airflow won’t be as even, so the browning may vary slightly.

If you’d like a chocolate version, try my Chocolate Tart Shells.

NUTRITION