1,560 easy and fully explained recipes, with +66K photos and 78 videos

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.

506 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

Hazelnut and chocolate biscuits

This is a quick, simple recipe: the chocolate ganache topping and hazelnut sweetcrust pastry can both be prepared in advance.
35 K 60 min.

Apple custard tart

You may well know the classic Parisian custard tart (or "flan"), traditionally vanilla-flavoured. Here is an apple version, with extra apple flavour as the custard is made with apple juice. This is topped with delicious caramelized apple slices.
51 K 2 hours 40 min.

Strawberry tart

For this great dessert classic: a sweetcrust pastry case, vanilla confectioner's custard and the best strawberries available. This recipe is simple yet demanding, but the result is an exceptional tart.
138 K4.6 2 hours 30 min.

Simple maple-syrup tart

It would be hard to find a simpler tart recipe: just sweetcrust pastry filled with maple syrup, then baked.
69 K4.2 50 min.

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.
56 K 1 hour 2 min.

This recipe uses (among others)

Other recipes you may also like

Coconut paste

Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.

October 13^th 2010311 K 14.2 15 min.

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.

January 1^st 2025317 K 24.5 3 hours 8 min.

Baked apples from St Aubin le Vertueux

Under this pretty name, my personal version of "Les pommes au four" (baked apples).

February 21^th 2011262 K 24.2 1 hour 7 min.

Cocotte eggs with Comté

A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.

February 21^th 2011368 K4.3 1 hour

Kugelhof for Nanou

This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).

August 2^nd 2019298 K4.4 3 hours 15 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.