Sweetcrust pastry (pâte sablée)

Step by step recipe:

  1. 5 min.Sweetcrust pastry (pâte sablée) : Photo of step #1
    Put 500 g flour, 350 g butter, 2 eggs, 125 g caster sugar, 125 g ground almonds and 1 pinch fine (or table) salt in the mixer bowl.
  2. Sweetcrust pastry (pâte sablée) : Photo of step #2
    Start to knead on low speed.
  3. 3 min.Sweetcrust pastry (pâte sablée) : Photo of step #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. 5 min.Sweetcrust pastry (pâte sablée) : Photo of step #4
    Finish mixing the dough with a maryse.
  5. 5 min.Sweetcrust pastry (pâte sablée) : Photo of step #5
    Put a sheet of plastic film on your weighing-scales, and weigh out about 320 g dough.
  6. 5 min.Sweetcrust pastry (pâte sablée) : Photo of step #6
    Form it into a ball.
  7. 5 min.Sweetcrust pastry (pâte sablée) : Photo of step #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. 5 min.Sweetcrust pastry (pâte sablée) : Photo of step #8
    Wrap the pastry in the plastic film, and write on top what it is.
  9. Sweetcrust pastry (pâte sablée) : Photo of step #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:

Look at this page to see how to to roll out pastry for a tart, and how to "bake blind".

Recipes which use it: 24

Of which:
Flaked almond tart
Flaked almond tart
Rhubarb tart
Rhubarb tart
Apple amandine tarts from Brélès
Apple amandine tarts from Brélès
Strawberry tart
Strawberry tart
Pear, grapefruit and pistachio tart
Pear, grapefruit and pistachio tart

Source:

After Gaston Lenôtre.

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