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.
380,8133.7/5 for 44 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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".
Keeping:
Several days in the fridge, covered by a plastic film.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
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.
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Little lime tarts
With this very quick recipe, you can make little tarts that are nothing like those you find in the shops.
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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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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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Apple and blackcurrant tarts
These little tarts taste every bit as good as they look. The sweetcrust pastry cases are filled with a layer of stewed apple and topped with a blackcurrant crémeux. This offers your guests a delightful element of surprise, as the apple flavour is only discovered as they eat it (but only if you've...
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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: Yeast-based flaky dough (for croissants), Brioche dough, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: French custard tart, Cod loin with saffron, Scallop and leek pancakes, Potato purée , Tomatoes Provençal, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Warm apple feuillantines, Pain perdu, Chouquettes, 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: Bonnevaux apple tart, Panettone, Oaty walnut cake , New leavened bread, Crackers, ... All |
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