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.
Last modified on: July 1st 2019
Keywords for this recipe:PastryDoughTartAlmondsFor 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
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?
Some recipes that use this recipe
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.
20K 1 hour 27 min.
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!).
34K4 1 hour 42 min.
How to make tart cases
It's not easy to make beautiful, even tart cases, but here I'll let you into the secret of how the professionals do it. You will see that there are a lot of little details that make all the difference. It's a bit technical, but don't worry, I'll guide you through the important points.
16K 2 hours 26 min.
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.
21K 1 hour 56 min.
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.
230K 23.8 2 hours 36 min.
Source
After Gaston Lenôtre.
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: Saltimbocca, Sauce Normande (for fish), Gratin slices with spinach, Oat financiers for Louise, Norwegian tartines, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized apple "moelleux" cake, Ice-cream Vacherin, Pistachio confectioner's custard, Quick Strawberry Millefeuille, Citrus tart, ... All |
 | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann brioche, Rabbit terrine, Flamiche, Avocado "tarte fine", Leek and potato soup, ... 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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