[Read the article "Flaky Crust, Sugary Crust"]
Between the two sorts of nonflaky crusts, sablée and sucrée, a sandy one seems to me pointless, crumbly rather than satisfyingly crunchy. So this recipe is for a more sugary one — sweeter, firmer, and crunchier from containing more sugar and less butter; the egg yolks ensure tenderness. (If by chance you don…