• Add the flour, powdered sugar, almond flour, and salt to a bowl.205 g all purpose flour, 80 g powdered sugar, 15 g almond flour, 1/4 tsp salt
• Add the cold butter and use a pastry cutter or your fingers to cut and rub it into the flour until the mixture looks sandy. 113 g unsalted butter
• Add the egg and mix until the dough starts to clump. Tip it onto the bench and use the heel of your hand to gently push small portions of the dough forward. This is called fraisage and it helps bring the dough together without over mixing. 1 large egg
• Shape into a disc, wrap, and chill for an hour.

Pre-Baking The Pastry

• Pre-baking is needed for chilled or no-bake fillings. If you are using a baked filling like frangipane or baked custard, the pastry can be partially baked or baked with the filling instead.
• Heat the oven to 320°F (160°C).
• Take the dough out of the fridge and let it sit for 5 to 10 minutes. It should still feel cold, but not rock hard. If it cracks immediately when you try to roll, it is too cold.
• Roll pâte sablée on a lightly floured bench or between two sheets of parchment. Rolling the dough between parchment keeps it clean and makes it easier to transfer to the tart pan. Aim for an even thickness of about 3 to 4 mm and roll it a few inches wider than your 9 or 10 inch tart pan so you have enough overhang to lift and fit it easily
• To fit the pan, lift the dough with your rolling pin or forearms and lower it gently into an ungreased tart pan. Press it into the base and up the sides without stretching it. If you get cracks or thin spots, patch them with extra dough. Sablée patches blend in once baked, so it’s completely fine to do.
• Trim the edges and dock the base with a fork, then chill it again for 30 minutes.
• Bake for 30-35 minutes until dry and lightly golden all over. Cool completely.

Food processor option

• Add the dry ingredients to the processor and pulse to combine. Add the butter and pulse until sandy. Add the egg and pulse again until the dough starts to clump. Tip it out, bring it together, and chill as usual.