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.
326,0893.7/5 for 35 ratings
Last modified on: July 1st 2019
For 1 kg 220 g, you will need:
- 1
500 g plain white flour (French Type 45) - 2
350 g butter - 3
2 eggs - 4
110 g caster sugar - 5
5 g fine (or table) salt - 6
125 g ground almonds (optional) - Total weight: 1,190 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Start 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?
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".
Nutritional information
Recipes that use this recipe: 5
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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), ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Coconut tuiles, Spinach Croque-monsieur , Panettone, Hollandaise sauce, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Real custard sauce (crème anglaise), Warm apple feuillantines, Blackcurrant liqueur, Poaching syrup, Chocolate mug cake, ... All |
| Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Pâté de campagne, Tomatoes Macédoine , Flamiche, Pesto crackers, ... All |
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