Pâte Sablée

Pâte sablée is a much yummier dough than pâte sucrée. It is often called a tart dough because it has a cookie like crumbly crust. It differs from pâte sucrée in that it has an addition of egg yolks and cooked eggs, in this case almond meal (which is a slight tenderizer because of the fats in almonds), and powdered sugar.


This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 499
Formula: yields
17.14 % Egg yolks, cooked, 2 oz.
81.43% Butter, soft, 9 1/2 oz.
0.29% Salt, 1/8t
42.86% Powdered sugar, 5 oz.
17.14% Egg yolks, 2 oz.
14.29% Almond meal, 1 5/8 oz.
100% Pastry flour, 11 3/4 oz.
Total: 273.15%, 2 lbs


MOP:

• Hard boil the eggs. Cover the eggs in a single layer with cold water (about 3/4 oz. water to an egg). Bring the water to a rolling boil.
• Cut the heat when the water reaches a boil. Cover the pot and cook for 10 minutes. 
• Pour out hot water and pour into bowl with cold water. 
• Crack the shells and reserve the egg yolks only. Egg whites you can keep for making egg salad or something, thinking about not wasting product.
• Cream the butter, salt, and sugar until well combined.
• Press the egg yolks through a fine sieve and blend in to the butter-sugar mixture with the fresh egg yolks.
• Add the almond meal to this mixture.
• Add the sifted flour and mix to incorporation.
• Cover in plastic and store in the refrigerator until ready to use.