1,554 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Sweetcrust pastry (pâte sablée)

Name: Sweetcrust pastry (pâte sablée)
Prep time: 33 min
Total time: 33 min
Yield: 1 kg 220 g
Cuisine: French
Ingredients: 500 g plain white flour (French Type 45); 350 g butter; 2 eggs; 110 g caster sugar; 5 g fine (or table) salt; 125 g ground almonds

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.

505 K 2× 3.7/5 (56 reviews)

35 min.

Easy

6.10 €

1 kg 220 g

6 Ingredients

Last modified on: July 1^st 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: 1,065 grams

Times for this recipe

Preparation: 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Sweetcrust pastry (pâte sablée) : Stage 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

Start to knead on low speed.

Stage 3 - ⌛ 3 min.

Sweetcrust pastry (pâte sablée) : Stage 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) : Stage 4

Finish mixing the dough with a maryse.

Stage 5 - ⌛ 5 min.

Sweetcrust pastry (pâte sablée) : Stage 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) : Stage 6

Form it into a ball.

Stage 7 - ⌛ 5 min.

Sweetcrust pastry (pâte sablée) : Stage 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) : Stage 8

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	90 RDI=30 %	510 RDI=50 %	380 RDI=60 %	5,810 RDI=290 %	24,340 RDI: 290 %
Per 100 g	8 RDI=3 %	50 RDI=4 %	40 RDI=5 %	550 RDI=30 %	2,290 RDI: 30 %

Possible allergens in this recipe: Gluten, milk, egg, Nuts

How much will it cost?

For 1 kg 220 g : 3.60 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 46

Rhubarb tart

This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.
110 K4.3 2 hours 10 min.

Rhubarb-hazelnut tart

You may already be familiar with the classic rhubarb tart, but here's a rhubarb-hazelnut version in which the rhubarb doesn't need to be cooked beforehand.
21 K 1 hour 20 min.

Apricot and almond cream tart

Half apricots arranged on a thin layer of almond cream.
344 K4.1 1 hour 45 min.

How to roll out pastry for a tart

Lining the bottom of a tart tin with pastry is not as simple as it sounds. To help you get it right every time, here's an illustrated procedure.
316 K4.6 25 min.

Pear and chocolate tart with a hint of mint

Thick slices of poached pears in a blind-baked sweetcrust pastry case, their centres filled with mint-flavoured confectioner's custard, and surrounded by a chocolate cream, set by baking briefly in the oven. The flavours of pears, chocolate and mint work perfectly together to create a truly...
51 K 2 hours

This recipe uses (among others)

Other recipes you may also like

Summer Salmon Blanquette

This simple blanquette is a creamy dish of pan-fried salmon chunks with fresh broad beans and mushrooms. Although it is just right for the start of summer, it can be made at any time of year.

July 3^rd 202485 K3.7 60 min.

Antoinette's caramelized apple cake

An apple cake baked in 2 stages, the second of which involves pouring a mixture of butter and sugar over the top, which then caramelizes deliciously.

May 14^th 202519 K 1 hour 25 min.

Candied grapefruit peel

Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.

December 20^th 2018396 K 14 1 day 1 hour 25 min.

Fresh mint ice-cream

This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.

February 21^th 2011548 K4.6 1 hour 35 min.

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.

July 30^th 2021360 K5 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

It doesn't.
Posted by jh october 3^rd 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 3^rd 2021 at 12:55 n° 1

Follow this recipe (as 2 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.