Which of the following is NOT one of the main tart doughs?

Pâte feuilletée is not classified as one of the main tart doughs. This dough is known for its flaky texture and is used primarily for pastries and pie crusts, where layers are crucial for achieving a light, airy structure. In contrast, the other three named doughs—pâte brisée, pâte sucrée, and pâte sablée—are specifically designed for creating tarts.

Pâte brisée is a classic savory tart dough, known for its rich, buttery flavor and crumbly texture. It is versatile and can be used for both sweet and savory tarts.

Pâte sucrée is a sweet dough that incorporates sugar, making it ideal for desserts. It tends to be more tender and has a cookie-like texture, which complements fruit and cream fillings beautifully.

Pâte sablée, also a sweet dough, has a sandy texture due to a higher ratio of butter and sugar, providing a rich flavor and a crumbly bite, perfect for delicate tarts.

While pâte feuilletée is a foundational dough in pastry-making, particularly for items like mille-feuille and certain types of pastries, it does not fall under the category of tart doughs like the other three.