@sovrappensiero and others that may be interested; I'm a homecook and I'm very aware that I shouldn't post in this pro-section. However, FWIW, I made this stunning pâte sablée parfumée just recently that was amongst a series of 5 savory and 5 sweet pastries published in the French magazine "Cuisine & Vins de France".
1. If you're interested in this sablée parfumée type, I described how I made it (by hand) here, together with a few pictures; http://www.cheftalk.com/t/81415/cherry-pie-blueberry-clafoutis#post_476061
2. Also FWIW, here's a translation from the same series of pastries that might interest you;
- La brisée sucrée; 150 g flour, 40 g sugar, 80 g butter, 1 egg yolk, 1 pinch of salt, 3 tbsp. of water
Add flour, salt, sugar and cubed butter in your kitchen machine, mix using short pulses until it looks like breadcrumbs. Add egg yolk and 3 tbsp. of water. Mix with pulses again until it turns into a ball. If the dough is sticky, add add a bit of flour. Roll in plastic film and refrigerate for at least 2 hours.
(This pastry can also be done by hand, which isn't all that much work at all)
- I flatten the ball of dough a little before refrigerating, using my hands, before packing it in plastic film.
- do use salt!
- roll dough out after refrigeration, roll it on your rolling pin and then transport it where you want it over the mold.