Sable Tart Dough


Sable is a French term that means “sand” or “sandy” to describe the texture. But, in my opinion, this dough is light and buttery but stable enough for large tarts, cookies, and more! It’s so versatile - I use this same recipe for all of my tarts and shortbread-style cookies! It literally melts in your mouth - I can’t wait for you to try these at home!

Sable Tart Dough

Makes enough for about 1 large 8” tart OR 30+ cookies.

  • 6.3 oz (1 cup*) all-purpose flour

  • 2 oz (1/3 cup*)powdered sugar

  • ¼ teaspoon salt

  • 1 stick cold REAL* butter, cut into small cubes

  • 1 large egg

  • ½ teaspoon vanilla extract*


  • Combine flour, sugar, and salt.

  • With a paddle attachment, beat in butter until crumbly

  • Add egg and extract and beat until it comes together.

  • Hand mix just until it’s smooth.

  • Roll out to about ¼ inch, cut as desired. Refrigerate. For tarts - Mold then refrigerate.

  • Preheat oven to 325 F.  Bake* cookies for about 10 minutes; large tart crust for about 15 minutes. Just until golden



I do my best to weigh out everything - unless of course it’s tablespoons etc.

When I say real butter, I mean REAL moo moo cow butter! The higher the fat content, the better.

You can add whatever flavoring you want! Add some ground nuts, or ground dried fruit! Dip it in chocolate - everything is better with chocolate…

Sometimes, blind baking is a good idea. But if you put chilled dough in the oven, it should be fine.