Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
269,569 23.8/5
Last modified on: November 12th 2018
For 900 g, you will need:
- 1 : 500 g flour
- 2 : 350 g butter
- 3 : 2 eggs
- 4 : 20 g caster sugar
- 5 : 5 g fine (or table) salt
- Total weight: 995 grams
How long does it take?
| Preparation | Start to finish |
|---|---|
| 31 min. | 31 min. |
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 1 |  | In the food processor bowl, pour 2 eggs, 5 g fine (or table) salt and 20 g caster sugar. | 5 min. |
| 2 |  | Add 350 g butter, cut in small pieces. | 5 min. |
| 3 |  | Then 500 g flour. | 3 min. |
| 4 |  | Switch on the food processor to knead. | |
| 5 |  | Stop food processor as soon as dough is just mixed, 3-4 minutes maximum, and if necessary finish mixing with your hands. Shortcrust pastry should be worked as little as possible, and it doesn't matter if there are still a few pieces of butter in the dough. |
3 min. |
| 6 |  | Cut dough into pieces of about 300g. | 5 min. |
| 7 |  | Make balls, then thick circles, and wrap them in plastic film. Contrary to a very common idea, you should not keep the pastry in a ball, because it becomes hard, and then it's difficult to roll out. |
5 min. |
| 8 |  | Write on weight and date and store in the fridge until use, at least overnight if possible. You can also freeze this dough easily. |
5 min. |
Remarks
If you freeze it, let it thaw slowly overnight in the fridge.
If you make this dough for a savoury tart, omit the sugar.
If you make this dough for a savoury tart, omit the sugar.
Nutritional information
|
| ||||||||||||||||||||||||||||||||
How much will it cost?
For 900 g : 3.35 €
Recipes which use it: 5
 |  |  |  |  |
Source: After Gaston Lenôtre.
More recipes?
This recipe use (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Cherry clafoutis, Cheese Soufflé, Finger biscuits, Saucipain, ... [All] |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Harvest Gratin, Scallops with crunchy vegetables and wine sabayon, Buckwheat almond biscuits, Spinach on toast with bechamel, ... [All] |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Ciabatta, Oat shortbread biscuits, Breton sablé biscuit dough, Elsa's Comtoise galette, Crème caramel, ... [All] |
 | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Sweetcrust pastry (pâte sablée), Potato gratin, Oaty walnut cake , Fresh pasta dough, Eggs with tomatoes and courgettes, ... [All] |
visitors have also looked at
|
|
|
|
|
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)
Note: We'll never share your email with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Your 2 comments or questions on this recipe
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.