The main differences are the the ingredients, the texture and the method used to make the pastry. A Pâte Sucrée uses whole eggs, no water and confectioners sugar. Pâte Sablée (often called and/or mistaken with "Pâte Brisée) is made with water, sometimes egg yolks and very little to no sugar. A Pâte Sablée has a crumbly and flaky texture (the word "sablé" means 'sandy' in French). A Pâte Sucrée is crispy, more dense and richer in taste thanks to the whole egg and sugar. Lastly, a Pâte Sucrée is traditionally made using the creaming method while a Pâte Sablée is made using a technique called "sablage" where the cold butter and flour are first mixed to create small crumbs before the adding of the wet ingredients. Read more about the different types of Pastries and how to use them here.