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Sweetcrust pastry (pâte sablée)

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.

319,0373.9/5

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Last modified on: October 4th 2017

For 1 kg 220 g, you will need:

How long does it take?

PreparationStart to finish
33 min.33 min.
Preservation: Several days in the fridge, covered by a plastic film.
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...

Step by step recipe

Stage 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 5 g fine (or table) salt in the mixer bowl.
Stage 2
Sweetcrust pastry (pâte sablée) : Photo of step #2 Start to knead on low speed.
Stage 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.
Stage 4
5 min.
Sweetcrust pastry (pâte sablée) : Photo of step #4 Finish mixing the dough with a maryse.
Stage 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.
Stage 6
5 min.
Sweetcrust pastry (pâte sablée) : Photo of step #6 Form it into a ball.
Stage 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.
Stage 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.
Stage 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".

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
585587 gr517 gr382 gr
293 %33 %49 %58 %
Per 100 g
CaloriesProteins CarbohydratesFats
4787 gr42 gr31 gr
24 %3 %4 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 kg 220 g : 5.93 €

Note : These prices are only approximate.

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Exotic fruit tart
Exotic fruit tart
Source: After Gaston Lenôtre.
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More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Financiers, Puff or flaky pastry (pâte feuilletée), Ciabatta, Flaky chocolate brioche, Fruit crumble, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Grilled fillet of salmon with corn salad cream, Tomato tatin, New hamburger buns, Surprise bread, How to fry eggs well, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio powder or paste, Fresh mint ice-cream, Cookies, Macarons (the original French macaroons) , Fraisier (French strawberry cake), ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Crackers, Kouign-amann brioche, Fresh pasta dough, Chestnut moelleux, ... All

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