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.
364,2723.5/5 for 38 ratings
Grade this recipe: Last modified on: July 1st 2019
For 1 kg 220 g, you will need:
- 0
500 g plain white flour (French Type 45) - 1
350 g butter - 2
2 eggs - 3
110 g caster sugar - 4
5 g fine (or table) salt - 5
125 g ground almonds (optional) - Total weight: 1,190 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 33 min. | 33 min. |
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?
Keeping:
Several days in the fridge, covered by a plastic film.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".
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 5,814 Kcal or 24,342 Kj | 89 gr | 507 gr | 381 gr |
| 291 % | 34 % | 48 % | 58 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 489 Kcal or 2,047 Kj | 7 gr | 43 gr | 32 gr |
| 24 % | 3 % | 4 % | 5 % |
How much will it cost?
- For 1 kg 220 g : 6.09 €
Note : These prices are only approximate.
Some recipes that use this recipe
Tarte Jurassienne
This tarte jurassienne (from France's Jura region) has a sweetcrust pastry case, filled with rich hazelnut buttercream and topped with a rosette of apple slices that have been sautéed in Macvin du Jura liqueur.
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Plum tart
This tart made with sweetcrust pastry and almond cream is especially tasty with those rather sour little plums that can be found in such profusion in late summer.
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How to make a good pastry tart case
Lining a tin or mould with pastry to make a tart or pie seems simple enough: you roll out the pastry, put it in the tin and trim off any overhanging bits. It may not be rocket science, but if you want a tart with a perfect pastry case, it really helps to take care over a few details, which I will...
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Key Lime Pie for Jeremy
Key Lime Pie is a famous speciality from the Keys region of southern Florida. This delicious tart is usually made with Key limes - a special variety. But in this simplified version, normal limes will work perfectly well.
66,760 13.8/5 for 17 ratings 3 hours 50 min.
Lemon and lime custard tart
This is a delicious version of the classic French baker's "flan", with the twin flavours of lemon and lime. It involves two different confectioner's custards poured one on top of the other. This gives an attractive layered effect when the tart is cut. Not just pretty, it is delicious.
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Source
After Gaston Lenôtre.More recipes?
This recipe uses (among others) | Plain white flour (French Type 45): You can get more informations, or check-out other recipes which use it, for example: Brioche dough, Yeast-based flaky dough (for croissants), ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Brioche feuilletée (flaky brioche), Rich hazelnut buttercream, Spinach Mornay, Flamiche, Walnut short bread, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Nougat, Gâteau Nantais, Fraisier (French strawberry cake), Hazelnut and orange cake, Toffee apple upside-down cake, ... All |
| Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Naan, Household cake (Gâteau de ménage), Crackers, Lille style chicken, Fish fillet in express cooking envelope, ... All |
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