Sweetcrust pastry (pâte sablée)

For 1 kg 220 g, you will need:

• 1 500 g plain white flour (French Type 45)
• 2 350 g butter
• 3 2 eggs
• 4 110 g caster sugar
• 5 5 g fine (or table) salt
• 6 125 g ground almonds (optional)
• Total weight: 1,065 grams

Times:

Step by step recipe

• 1: Put 500 g plain white flour (French Type 45), 350 g butter, 2 eggs, 110 g caster sugar, 125 g ground almonds and 5 g fine (or table) salt in the mixer bowl.
• 2: Start to knead on low speed.
• 3: After a few minutes the pastry will form. Stop the mixer as soon as possible to get an easy to work dough.
  There is no problem if there are still some small pieces of butter not completely mixed in.
• 4: Finish mixing the dough with a maryse.
• 5: Put a sheet of plastic film on your weighing-scales, and weigh out about 320 g dough.
• 6: Form it into a ball.
• 7: Then flatten the ball into a cake. This will help when you come to out roll it out.
  Note that the more flatter it is at this stage, easier it will be later.
• 8: Wrap the pastry in the plastic film, and write on top what it is.
• 9: Repeat the operation until the end of dough, and put any pastry which you do not intend use within the next few days in the freezer.

Remarks