1,534 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Sweetcrust pastry (pâte sablée)

Name: Sweetcrust pastry (pâte sablée)
Prep time: 33 min
Total time: 33 min
Yield: 1 kg 220 g
Cuisine: French
Ingredients: 500 g plain white flour (French Type 45); 350 g butter; 2 eggs; 110 g caster sugar; 5 g fine (or table) salt; 125 g ground almonds

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.

502 K 2× 3.7/5 (56 reviews)

35 min.

Easy

6.10 €

1 kg 220 g

6 Ingredients

Last modified on: July 1^st 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.

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) : Stage 1

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.

Sweetcrust pastry (pâte sablée) : Stage 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) : Stage 4

Finish mixing the dough with a maryse.

Stage 5 - ⌛ 5 min.

Sweetcrust pastry (pâte sablée) : Stage 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) : Stage 6

Form it into a ball.

Stage 7 - ⌛ 5 min.

Sweetcrust pastry (pâte sablée) : Stage 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) : Stage 8

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 (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	90 RDI=30 %	510 RDI=50 %	380 RDI=60 %	5,810 RDI=290 %	24,340 RDI: 290 %
Per 100 g	8 RDI=3 %	50 RDI=4 %	40 RDI=5 %	550 RDI=30 %	2,290 RDI: 30 %

Possible allergens in this recipe: Gluten, milk, egg, Nuts

How much will it cost?

For 1 kg 220 g : 3.60 €

Change currency:

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 them all 46

Tatin apple diplomat tart

This tart is every bit as good as it looks: a sweetcrust pastry case baked blind, then filled with diplomat cream and topped with apples cooked tatin-style, long and slow in butter and sugar until they caramelize.
54 K 2 hours 20 min.

Late summer tart with plums and apricots

For this end-of-summer tart, a base of shortcrust pastry, a layer of almond cream and apricot and plum segments.
20 K 25 1 hour 20 min.

Pear and chocolate tart with a hint of mint

Thick slices of poached pears in a blind-baked sweetcrust pastry case, their centres filled with mint-flavoured confectioner's custard, and surrounded by a chocolate cream, set by baking briefly in the oven. The flavours of pears, chocolate and mint work perfectly together to create a truly...
50 K 2 hours

Pear and lime meringue pie

A layer of light lime cream and caramelized pears in a crisp pastry case, topped with Italian meringue, which is browned under the grill or with a flame.
265 K 23.8 2 hours 40 min.

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.
228 K4.9 2 hours 40 min.

This recipe uses (among others)

Other recipes you may also like

Shortcrust pastry (pâte brisée)

This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.

December 29^th 2019399 K 24 35 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.

October 20^th 2012795 K 43 25 min.

Pizza dough

Pizza dough is a lind of bread dough with olive oil, which make it softer.

July 14^th 2025523 K4.6 12 hours 60 min.

Involtinis

Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.

February 21^th 2011408 K4.4 2 hours 55 min.

African style chicken

This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour).

February 21^th 2011427 K5 2 hours 4 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

It doesn't.
Posted by jh october 3^rd 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 3^rd 2021 at 12:55 n° 1

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.