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.
435K 2 51 3.7
Grade this recipe:

Last modified on: July 1st 2019

Keywords for this recipe:
For 1 kg 220 g, you will need:

Change these quantities to make: 610 g 1 kg 220 g 2 kg 440 g 3 kg 660 g
How long does it take?
Time required for this recipe:
PreparationStart to finish
33 min.33 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Sweetcrust pastry (pâte sablée) : Photo of step #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
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".
Keeping
Several days in the fridge, covered by a plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
5,814 Kcal or 24,342 Kj89 gr507 gr381 gr
291 %34 %48 %58 %
Per 100 g
Energetic valueProteins CarbohydratesFats
546 Kcal or 2,286 Kj8 gr48 gr36 gr
27 %3 %4 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 kg 220 g : 3.59 €

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 recipes that use this recipe

Croute à thé
Croute à thé

Under this strange name (literally "crust for tea") there hides a delicious cake in crusty sweet pastry, filled with a smooth almond mixture and icing sugar on top. It's an excellent cake for tea time, but it goes very well with fruit salad for example.
262K 14.9 1 hour 12 min.
Chocolate tart
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.
269K 15 2 hours 26 min.
Lemon and lime custard tart
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.
37K 3 hours 13 min.
Lemon Tart / Meringue Pie
Lemon Tart / Meringue Pie

Lemon tart is one of the great classics of French patisserie. The are lots of versions with different kinds of pastry and filling. This one uses sweetcrust pastry (pâte sablée) and lemon curd as the filling. Just top with meringue for that other classic: lemon meringue pie.
34K5 3 hours 21 min.
How to bake blind
How to bake blind

This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
847K5 1 hour 40 min.
See all recipes that use it
Source
After Gaston Lenôtre.
This recipe uses (among others)
Plain white flour (French Type 45)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
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Purée of Jerusalem artichokes with foie gras, Pear and chocolate Paris puddings, Pork medallions with "full" turnips, Kouign-amann brioche, Caramelised apple pie, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Blackcurrant jelly, Mini palmiers, Cornmeal baps for Anne, Pogne de Romans, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Croque-monsieur potatoes, How to prepare cucumber, Cretan Bread, Pâté de campagne, ... All
Other recipes you may also like
Shortcrust pastry (pâte brisée)
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.
349K 24 31 min. December 29th 2019
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
571K 24.4 2 hours 34 min. June 26th 2019
Blanquette of veal
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
390K4.4 2 hours 49 min. February 5th 2015
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
301K4 2 hours 30 min. July 4th 2018
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
461K5 49 min. July 27th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-10-09)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 2 comments or questions 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)
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.
I am not a leaving thing
Note: 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.

Back to top of page