Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
35 min.
Easy
900 g
5 IngredientsLast modified on: December 29th 2019
For 900 g, you will need:
- 1
500 g flour - 2
350 g butter - 3
2 eggs - 4
20 g caster sugar - 5
5 g fine (or table) salt - Total weight: 975 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
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.
In the food processor bowl, pour 2 eggs, 5 g fine (or table) salt and 20 g caster sugar.
Note: If you make this dough for a quiche or a savoury tart, add only the half of indicated sugar.
Note: If you make this dough for a quiche or a savoury tart, add only the half of indicated sugar.
Stage 2 - 5 min.
Add 350 g butter, cut in small pieces.
Stage 3 - 3 min.
Then 500 g flour.
Stage 4
Switch on the food processor to knead.
Stage 5 - 3 min.
Stop food processor as soon as dough is just mixed, 3-4 minutes maximum, and if necessary finish mixing with your hands.
Shortcrust pastry should be worked as little as possible, and it doesn't matter if there are still a few pieces of butter in the dough.
Shortcrust pastry should be worked as little as possible, and it doesn't matter if there are still a few pieces of butter in the dough.
Stage 6 - 5 min.
Cut dough into pieces of about 300g.
Stage 7 - 5 min.
Make balls, then thick circles, and wrap them in plastic film.
Contrary to a very common idea, you should not keep the pastry in a ball, because it becomes hard, and then it's difficult to roll out.
Contrary to a very common idea, you should not keep the pastry in a ball, because it becomes hard, and then it's difficult to roll out.
Stage 8 - 5 min.
Write on weight and date and store in the fridge until use, at least overnight if possible.
You can also freeze this dough easily.
You can also freeze this dough easily.
Remarks
If you freeze it, let it thaw slowly overnight in the fridge.
If you intend to make a savory pie, leave half the indicated amount of sugar, do not remove everything, it will not sweeten the dough, but you will have a nice color when cooked.
If you intend to make a savory pie, leave half the indicated amount of sugar, do not remove everything, it will not sweeten the dough, but you will have a nice color when cooked.
Source: After Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 390 RDI=30 % | 310 RDI=40 % | 4,590 RDI=170 % | 19,210 RDI: 170 % |
| Per 100 g | 6 RDI=2 % | 40 RDI=3 % | 30 RDI=4 % | 470 RDI=20 % | 1,970 RDI: 20 % |
How much will it cost?
- For 900 g : 3.30 €
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 17
Rata-tart
"Rata-tart" is a tart filled with ratatouille and polenta. The layer of polenta in the bottom separates the pastry from the ratatouille and so keeps it crisp.
80 K4.2 1 hour 15 min.
Tarte à l'coloche
This is a tart from northern France combining apples with caramel. The name in the ch'ti dialect means "bubble tart", on account of the bubbles made by the caramel while it is cooking.
31 K 1 hour 50 min.
Sorrel and potato quiche
For this quiche, a shortcrust pastry base is lined with potato slices, onto which a mixture of sorrel and small pieces of meat is placed, then a classic quiche filling is poured. The taste of sorrel makes it delicious and highly original.
1,574 1 hour 15 min.
Quiche Lorraine
Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case.
158 K4.9 1 hour 5 min.
Deep leek and potato quiche
The French make a "tourte" that is smaller and deeper than a normal quiche. This recipe makes the most of this difference: it has plenty of texture and flavour, with bacon, potatoes, leeks, two different cheeses, and an egg and cream filling poured over.
74 K 1 hour 40 min.
This recipe uses (among others)
Flour
Like these other recipes: Toasted almond cake, Prune Far, Puff or flaky pastry (pâte feuilletée), Chocolate eclairs, Chocolate and matcha tea biscuits, ... See them all 201
Butter
Like these other recipes: Escalope cordon bleu, Antoinette's caramelized apple cake, Little chocolate and hazelnut fondants, Caramel semolina pudding with raisins, Clementine Creamy, ... See them all 472
Caster sugar
Like these other recipes: Strawberry feuilleté, Caramel semolina pudding with raisins, Candied grapefruit peel, Panettone, Far Normandy-Brittany, ... See them all 361
Fine (or table) salt
Like these other recipes: Lille style chicken, Panzanella, How to prepare cucumber, Eggs in tomato shells, Croque-monsieur potatoes, ... See them all 100
Other recipes you may also like
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011267 K4.1 40 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.44 M 14.8 1 hour 15 min.
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.April 17th 2022414 K 14 1 hour 15 min.
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.August 21th 2019388 K4 1 hour 20 min.
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.July 12th 2023334 K4.1 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe