This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee.
This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands.
Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work.
This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands.
Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work.
Last modified on: July 1st 2019
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 for this recipe
Preparation
35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
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.
Stage 2
Start to knead on low speed.
Stage 3 - ⌛ 3 min.
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.
There is no problem if there are still some small pieces of butter not completely mixed in.
Stage 4 - ⌛ 5 min.
Finish mixing the dough with a maryse.
Stage 5 - ⌛ 5 min.
Put a sheet of plastic film on your weighing-scales, and weigh out about 320 g dough.
Stage 6 - ⌛ 5 min.
Form it into a ball.
Stage 7 - ⌛ 5 min.
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.
Note that the more flatter it is at this stage, easier it will be later.
Stage 8 - ⌛ 5 min.
Wrap the pastry in the plastic film, and write on top what it is.
Stage 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".
Keeping: Several days in the fridge, covered by a plastic film.
Source: After Gaston Lenôtre.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 8 g RDI=13 % | 47 g RDI=18 % | 35 g RDI=49 % | 545 kcal RDI=27 % | 2,286 kJ RDI=27 % |
| Whole recipe | 88 g RDI=136 % | 507 g RDI=191 % | 380 g RDI=522 % | 5,813 kcal RDI=291 % | 24,341 kJ RDI=291 % |
How much will it cost?
For 1 kg 220 g
3.60 €
Per Sweetcrust pastry (pâte sablée)
0.05 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee all 46 other
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
70 K 1 hour 8 min.
How to roll out pastry for a tart
Lining the bottom of a tart tin with pastry is not as simple as it sounds. To help you get it right every time, here's an illustrated procedure.
318 K4.6 25 min.
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
198 K 25 1 hour 20 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
310 K 15 2 hours 30 min.
Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
80 K3.8 1 hour 35 min.
This recipe uses (among others)
Plain white flour (French Type 45)
Butter
Like these other recipes: DoughnutsBrussels-Bombay saladBaker's apple solesClarified butterSalmon and Spinach Gratin See all 498 other
Caster sugar
Like these other recipes: Norman flambéed applesCottage cheese tartChocolate fondantApple crispsGalette Charentaise See all 378 other
Fine (or table) salt
Like these other recipes: Mixed salad stackKouign-amann briocheCrackersExpress chilli con carneX-Files cookies See all 105 other
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-05-03
We'll never share your e-mail address with anyone else.
Follow this recipe (as 2 people already do)
Receive an e-mail as soon as this recipe is modified or receives a new comment.
We'll never share your e-mail address 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.
The 2 comments already posted on this recipe