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.
491 K 3.7/5 (56 reviews)
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Last modified on: July 1st 2019
For 1 kg 220 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
When should you start or finish this recipe?
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.
Sweetcrust pastry (pâte sablée)
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
Sweetcrust pastry (pâte sablée)
Start to knead on low speed.

Stage 3 - 3 min.
Sweetcrust pastry (pâte sablée)
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)
Finish mixing the dough with a maryse.

Stage 5 - 5 min.
Sweetcrust pastry (pâte sablée)
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)
Form it into a ball.

Stage 7 - 5 min.
Sweetcrust pastry (pâte sablée)
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)
Wrap the pastry in the plastic film, and write on top what it is.

Stage 9
Sweetcrust pastry (pâte sablée)
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 (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=30 %510 RDI=50 %380 RDI=60 %5,810 RDI=290 %24,340 RDI: 290 %
Per 100 g8 RDI=3 %50 RDI=4 %40 RDI=5 %550 RDI=30 %2,290 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, milk, egg, Nuts
How much will it cost?
  • For 1 kg 220 g : 3.60 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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This recipe uses (among others)
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The 2 comments already posted on this recipe
  • It doesn't.
    Posted by jh october 3rd 2021 at 17:05 n° 2
  • How does leaving out the ground almonds affect the proportions of the rest of the ingredients please?
    Posted by Penny october 3rd 2021 at 12:55 n° 1

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