Pâte sablée follows the same French pastry method as pâte sucrée, but by using icing sugar instead of caster, the pastry has a very tender, almost sandy, texture, hence its name (sablé is French for sand). It is a very soft dough and, unlike pâte sucrée, it often doesn’t need fraisering. When baking, as with pâte sucrée, try to keep the colour quite pale and remove from the tin or mould while still warm, to prevent it from sticking.