Pâte Sablée is another example of a tart dough used mainly for desserts, and it can also be used for cookies or as a component to French style cakes. Sablée translates as sand which is befitting its crumbly, cookie-like texture. Some recipes, though it's not traditional, include egg yolks, and a few recipes actually call for the yolks to be cooked which makes for a more tender crust.
Cooked yolks, 2oz (3-4)
softened butter 9.5 oz
salt 1/8 tsp
powdered sugar 5oz
uncooked egg yolks 2oz (3-4)
pastry ( or all purpose) flour 13 oz
Cream the butter, salt, and sugar well. Press the cooked yolks through a sieve and blend that into the mixture along with the uncooked yolks. Mix in the flour just until everything is gathered up into the dough. Refigerate for at least four hours.
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