Almond Sablé Dough is great for making those trendy cream tarts
Almond Sablé Dough is a sweet shortcrust made with ground almond flour. The cookie is sweet, flaky and very tender but stable enough to support filling and toppings.
For an almond free version, check out my Pate Sucree recipe (tart dough).
Recipe
Servings: 2 8" tarts
Calories: 1742kcal
Ingredients
Ingredients
- 2 ¼ cups AP flour unbleached, keep a little extra for dusting
- ¾ cup almond flour
- ½ teaspoon kosher salt
- 8 oz unsalted butter
- ½ cup powdered sugar
- 1 large egg
- 1 large egg yolk
Instructions
Instructions
- In a bowl, whisk together the AP flour, almond flour and salt.
- Put a paddle attachment onto your stand mixer, then combine butter and confectioner's sugar in mixer bowl. Mix on medium-low speed until combined, about 4 minutes.
- Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In 2 parts, add the flour mixtures, scraping down the sides of the bowl after each part.
- Turn bowl over with dough mixture onto a clean lightly-floured work surface. Divide in half, shape into flattened desks and wrap each 1 in plastic warp. Refrigerate for at least 1 hour, or overnight.
Notes
Dough can be stored frozen for up to 1 month. Thaw it overnight in refrigerator before using. Baking directions depend on the type of pastry. For the cutout fruit tart, cut your design out of the dough, put cutout design in freezer for 10 minutes, then bake 350ºF/176ºC until golden brown.
Nutrition
Calories: 1742kcal | Carbohydrates: 146g | Protein: 28g | Fat: 118g | Saturated Fat: 61g | Cholesterol: 429mg | Sodium: 636mg | Potassium: 212mg | Fiber: 8g | Sugar: 31g | Vitamin A: 3090IU | Calcium: 161mg | Iron: 8.8mg
Tried this recipe?Let us know how it was!
Carolyn M says
I made this and when rolling it out it kept cracking on me. Any tips on where I went wrong?
The Sugar Geek Show says
Could have been a tad cold 🙂 Just fix the crack and keep going
Christine felice says
Where can I find the number and letter stencils and how many inches should each letter or number be???
The Sugar Geek Show says
In the cream tart recipe. You can just print them out to use as a stencil
Kelly says
Hi, I've tried this recipe so many times and my family LOVES IT! Especially my father who doesn't eat cake. My fathers birthday is coming up and i would love to make it for him again but my nephew is now allergic to nuts. Is there anything I can substitue the Almond flower with, even thought it is an almond tart?
The Sugar Geek Show says
Check out my Pate Sucree recipe (tart dough) https://sugargeekshow.com/pate-sucree-tart-dough-recipe/
Bee says
There are 16 tablespoons in 8 ounces iof butter, not 14? Please confirm.
The Sugar Geek Show says
If you go by weight then you'll have the exact amount of butter that you need.
Maureen says
Can you use this dough for pies?
The Sugar Geek Show says
I would use pie dough
Dreefy says
Hi! Is there any way to replace the AP flour with a GF or nut flour blend? My family requires GF, with some members being grain free completely. I need a tart recipe for the letter & number cutouts and am lost. Please help?
Thank you in advance!!
The Sugar Geek Show says
I recommend using bobs red mill 1:1 baking blend. It works perfectly for making any recipe gluten free
Dreefy says
Hello! Is there any way to use another flour in place of the AP flour? My family requires recipes be gluten free, with some being grain free completely. Will I destroy the tart if I use a GF blend or a full nut flour blend? I really need the tart to hold shape for letters.
Thank you in advance for your reply ?
Lulu says
Hi, was the amount for butter initially 14 Tablespoons? I used this recipe back in March and I believe the amount for butter was less than 8oz? I really liked the initially recipe. Please help.
The Sugar Geek Show says
Yes the measurement is the same. 14 Tbsp is 8oz of butter
Jeremy Davis says
Going to be making this for the first time for a client. Can't wait. Thanks for having a go to recipe here.
someone triedthis says
Not a tasty cookie 🙁 I used this recipe for my daughters college graduation last week and was disappointed. The cookie had almost no flavor at all. I had used an Almond Sable recipe years ago but no longer have that cookbook. Would not recommend.
The Sugar Geek Show says
This isn't a cookie recipe, it's tart dough which doesn't have any flavor. Just like a pie dough. The flavor comes from the filling 🙂
Diana says
Hi! How thin should I roll the dough... 1/4"..? Thank you.
The Sugar Geek Show says
I would say about 1/8" thick
Lisa P says
Very easy to follow and love the serving calculator! This turned out delicious!
The Sugar Geek Show says
You're welcome! I'm so glad
Karleen Richards says
Please confirm butter quantity. Is it 200g or 100g?
The Sugar Geek Show says
8 oz
Valerie says
Wanting to make...just checking to make sure quantities are correct? Thanks
The Sugar Geek Show says
Quantities are correct
Lauren says
Weight convertions are completely wrong!!
The Sugar Geek Show says
Really? I will double check them for you. Thanks for letting me know
Dvora says
That amount of butter (14 tablespoons)actually converts to 200 grams rather than 100. Recipe looks gorgeous!