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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.
35 min.
Easy
1 kg 220 g
6 IngredientsLast modified on: July 1st 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
Change these quantities to make:
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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.
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
| 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 % |
How much will it cost?
- For 1 kg 220 g : £3.15
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 45
Peach and green tea tart
This refined tart combines peaches with the delicate flavour of green tea. The sweetcrust pastry case is baked blind, then filled with a green-tea custard and topped with slices of poached white peaches.
60 K5 1 hour 15 min.
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
194 K 25 1 hour 20 min.
Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries.
76 K3.8 1 hour 35 min.
Pistachio custard tart
Similar in texture to a classic rich French custard tart, this version has the same sweetcrust pastry case, but the filling has a delicious pistachio flavour, rather than the normal vanilla.
132 K 24.3 50 min.
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
937 K5 1 hour 40 min.
This recipe uses (among others)
Plain white flour (French Type 45)
Like these other recipes: Yeast-based flaky dough (for croissants), Brioche dough, ... See them all 2
Butter
Like these other recipes: Warm white bean salad with smoked trout, Rillettes stuffed mushrooms, Pear and chocolate Paris puddings, Baked apples from St Aubin le Vertueux, Lime (or lemon) curd, ... See them all 479
Caster sugar
Like these other recipes: Lemon creams, Finger biscuits, Lemon tart, Amandier (gluten-free almond cake), Coconut sweetcrust pastry, ... See them all 363
Fine (or table) salt
Like these other recipes: Fresh pasta dough, Chinese style chicken, Mouna, Chocolate sweetcrust pastry, Sea bass with Indian spices, ... See them all 102
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