This Tarte Pastry has to be the easiest and tastiest in the whole world! 4 ingredients and 10 minutes from start to finish. A classic tarte pastry ideal for fruit, cream fillings, jam fillings, or pastry cream fillings like the filling for Lemon Honey Tarte, yum!

French Tart Pastry, Pate Sablée

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Course: Dessert
Cuisine: French
Prep Time: 15 minutes
Cook Time: 15 minutes
Passive Time: 15 minutes
Total Time: 45 minutes
Degree of Difficulty : Easy
Servings: 1 tart shell
Tip : If you have a stand mixer, use the paddle beater and start with sugar, butter and egg yolk, beat until combined, then add the flour until the dough comes together, 5 minutes and you're done.


  • 1 cup all-purpose flour
  • 1 stick unsalted butter (1/4 lb)
  • 1 egg yolk separated
  • 6 tbsp sugar
  • all-purpose flour for rolling
Makes: 6inch round


  • Gather all ingredients before starting recipe.
  • Soften butter to room temperature.
  • Add 1 cup flour to a deep bowl and make a well in the center.
  • Add softened butter, egg yolk and sugar into the well in the flour and work the mixture until its smooth.
  • Gradually work the flour into the egg mixture and when you have large crumbles, turn it onto a floured board or parchment paper.
  • Knead the dough into a ball and wrap in cling wrap. Refrigerate for an hour.
  • Pre heat oven to Convection Oven400 °F
  • After about an hour, roll out the dough between two sheets of parchment paper to the shape and size to fit your cake pan with a removable bottom. Make the size about an inch larger than the bottom of the pan to allow the pastry to come up the sides of the pan.
  • Prick the dough all over with a fork and cover with aluminum foil. Top the foil with dried beans. (You can omit the aluminum foil and beans if you check the dough after 5 minutes. If the dough appears to be rising, prick the dough with a fork again.)
  • Bake until the edges start to turn golden, about 5 minutes. Remove foil and beans. Bake for another 5 minutes to brown the shell all over.
  • Cool before filling.

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