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.
Last modified on: December 29th 2019
Keywords for this recipe: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: 975 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 31 min. | 31 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
In the food processor bowl, pour 2 eggs, 5 g fine (or table) salt and 20 g caster sugar.
Note: If you make this dough for a quiche or a savoury tart, add only the half of indicated sugar.
Note: If you make this dough for a quiche or a savoury tart, add only the half of indicated sugar.
Stage 2 - 5 min.
Add 350 g butter, cut in small pieces.
Stage 3 - 3 min.
Then 500 g flour.
Stage 4
Switch on the food processor to knead.
Stage 5 - 3 min.
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.
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.
Stage 6 - 5 min.
Cut dough into pieces of about 300g.
Stage 7 - 5 min.
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.
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.
Stage 8 - 5 min.
Write on weight and date and store in the fridge until use, at least overnight if possible.
You can also freeze this dough easily.
You can also freeze this dough easily.
Remarks
If you freeze it, let it thaw slowly overnight in the fridge.
If you intend to make a savory pie, leave half the indicated amount of sugar, do not remove everything, it will not sweeten the dough, but you will have a nice color when cooked.
If you intend to make a savory pie, leave half the indicated amount of sugar, do not remove everything, it will not sweeten the dough, but you will have a nice color when cooked.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,588 Kcal or 19,209 Kj | 60 gr | 390 gr | 310 gr |
| 229 % | 23 % | 37 % | 47 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 471 Kcal or 1,972 Kj | 6 gr | 40 gr | 32 gr |
| 24 % | 2 % | 4 % | 5 % |
How much will it cost?
- For 900 g : 3.29 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
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Angevin plum pâté
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Source
After Gaston Lenôtre.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Corsican tarts, Pistachio madeleines, Ciabatta, "Moelleux" cake batter, Saucipain, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Fraisier (French strawberry cake), Cigarettes Russes (Piroulines), Diamond biscuits, Citrus tart, Nanou's chocolate cake, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Kugelhof for Nanou, Tatin apples with mascarpone cream, Pears and caramelised walnut samosas , Baked Alaska, Mulled wine Belle-Plagne style, ... All |
 | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Classic French white bread, How to seal a terrine or casserole dish, Sweetcrust pastry (pâte sablée), Home-made terrine of foie gras, ... All |
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Your 2 comments or questions on this recipe
- Glad I found this site. Like your clear explanation and great tips. The photos are great as they really help memorise the process thus saving time and stress. ThanksPosted by Pete september 7th 2012 at 11:12 (n° 2)
- I am in the US, can someone please translate what is caster sugar? Is that the same thing as granulated sugar?Posted by Brittany november 18th 2011 at 06:53 (n° 1)
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