Both are classic, popular French doughs used to make tart crusts. Pâte Sucrée is made by rubbing cold butter into the flour. It has only one egg yolk and is lightly sweetened, producing a light and crisp crust. Pâte Sablé is made by creaming the butter and sugar together before adding the yolk and flour. The crust is crumbly and rich and can be eaten in cookie form.