Which statement is true regarding pâte sablée compared to pâte sucrée?

Pâte sablée is known for its crumbly and sandy texture, which is achieved by incorporating less egg compared to pâte sucrée. The lower egg content in pâte sablée means that it has a higher fat-to-flour ratio, contributing to its rich flavor and delicate, crumbly characteristics. This dough is typically used for tarts and cookies that require a less elastic and more tender pastry.

On the other hand, pâte sucrée contains more egg, which provides additional structure and allows the dough to hold together better, making it more suitable for applications where a sturdier crust is needed, such as fruit tarts. Therefore, the statement that pâte sablée has less egg is accurate and highlights the differences in texture and use between the two types of pastry dough.