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.
352,1843.5/5 for 37 ratings
Grade this recipe:

Last modified on: July 1st 2019

For 1 kg 220 g, you will need:

Change those ingredients for: 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.
Keeping: 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?
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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".

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
489 Kcal or 2,047 Kj7 gr43 gr32 gr
24 %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).

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Some recipes that use this recipe

Pistachio custard tart
Pistachio custard tart

Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla.
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Apricot and almond cream tart

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Lemon tart (tarte au citron) is one of France's great classic desserts, though there are many different versions. This is more or less the classic version, with sweetcrust pastry and a creamy filling that uses both lemon zest and juice for a deliciously tart tart!
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Rhubarb tart

This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.
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Plum tart "En passant par la Lorraine"
Plum tart "En passant par la Lorraine"

This tart - with a nod to the French children's song - features produce the Lorraine region is famous for: plums and hazelnuts. The small, sweet mirabelles contrast with the larger plums and make the most of the different varieties.
4,597 1 hour 56 min.
See all recipes that use it

Source

After Gaston Lenôtre.

More recipes?

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: Yeast-based flaky dough (for croissants), ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Parcels of fish fillet in spinach, Gratin Dauphinois, Aperitif rolls, Mushroom buckwheat pancakes, Creamy spinach and potato gratin, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Praline, Pavlova, Lemon and grated apple tart, Chocolate cream, Lime (or lemon) curd, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Mayonnaise, African style chicken, Cretan Bread, Chinese style chicken, Involtinis, ... All

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