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.
358,2223.5/5 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

Peach and green tea tart
Peach and green tea tart

This refined tart combines peaches with the delicate flavour of green tea. The sweetcrust pastry case is baked blind, then filled with a green-tea custard and topped with slices of poached white peaches.
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Tarte Bourdaloue
Tarte Bourdaloue

This tart is a classic of French pâtisserie. It's quite simple: a sweetcrust pastry case filled with almond cream and pears poached in syrup. Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie.
2,793 1 hour 27 min.
Pear tart with almond cream
Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
287,9494.2/5 for 19 ratings 1 hour 14 min.
Blackberry and almond fondant tart
Blackberry and almond fondant tart

Balckberries and almonds go so well together: the slight tartness of the berries is the perfect foil for the sweeter almonds. This combination makes for a delicious tart. The sweetcrust pastry case is filled with a blackberry jelly and an almond panna cotta, presented in a bold and unusual way as a...
6,172 3 hours 46 min.
Lemon and grated apple tart
Lemon and grated apple tart

You'll be amazed by the flavour of this tart, it's so distinctive and well-balanced. The apples are grated, rather than sliced, to mix well with the lemon juice and zest. The result is an exceptional tart (yes, really!).
7,449 1 hour 42 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: Bonnevaux apple tart, Artichoke hearts forestier , Spinach Omelette, Scallop and leek pancakes, Little lemon biscuits, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Yeast-based flaky dough (for croissants), Crème caramel, Little vanilla, clementine and chestnut verrines, Blackberry and almond fondant tart, Gâteau Nantais, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Old style brioche, Cubed salad, Rémoulade dressing, Rolled chestnut and apple brioche, ... All

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