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Pâte sablée is a delicate, crumbly pastry dough that contains a high fat content, which makes it prone to breaking when rolled out. Crumbling it into the tart pan allows for better control over its texture and shape, ensuring that it maintains its tender consistency without becoming tough. This method also helps to evenly distribute the dough in the pan, creating a uniform crust that can be easily pressed into the edges. By avoiding rolling, you preserve the dough's lightness and prevent overworking it.

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1w ago

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