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: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: 1,065 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.
Source
After Gaston Lenôtre.
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 |
| 546 Kcal or 2,286 Kj | 8 gr | 48 gr | 36 gr |
| 27 % | 3 % | 4 % | 5 % |
How much will it cost?
- For 1 kg 220 g : 3.59 €
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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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: Brioche dough, Yeast-based flaky dough (for croissants), ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Panettone, Spicy roast cauliflower gratin, Leek and egg frichti, Arlesian Biscuits, Gratin slices with spinach, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apricot jam with vanilla, Fruit paste : Blackcurrant, Vanilla sugar, Blackcurrant jelly, Chocolate mousse with hazelnuts, ... All |
 | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Flamiche, Breton sablé biscuit dough, Tomato and cream cheese terrine, Benoîton, Thin summer tart "à la grecque", ... 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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