The French often use this classic crust for tarts. The Pâte Sablée is rich and crumbly, (Sablé is the French word for sandy). If the dough feels too firm when you're ready to roll it out, let it stand at room temperature for a few minutes. If, on the other hand, the dough becomes soft and sticky while rolling, don't hesitate to re-chill it until it becomes easier to work with. Better to rechill than to add too much flour, which will damage the delicate, crisp texture of the dough. Bake the tart shell in a 9- to 9 ½-inch tart pan with a removable bottom and fluted sides about 1 to 1 1/8 inches high.
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