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.
466K 2 54 3.7
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Last modified on: July 1st 2019

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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.
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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
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).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 1 kg 220 g : 3.59 €

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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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See all recipes that use it
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: Rosemary steamed fish, Almond cream or frangipane, Clementine Creamy, Cornouaillaise salad, Breton Pie, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Chouquettes, French Family Cake, Puits d'amour, Mint and chocolate cream, Pavlova, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Nachos, Little lemon biscuits, Cheese and tomato tart, Tomato feuilleté with pesto, ... All
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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)
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