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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
610 g
6 IngredientsLast modified on: July 1st 2019
For 610 g, you will need:
- 1
250 g plain white flour (French Type 45) - 2
175 g butter - 3
1 egg - 4
55 g caster sugar - 5
2.5 g fine (or table) salt - 6
65 g ground almonds (optional) - Total weight: 535 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.
Put 250 g plain white flour (French Type 45), 175 g butter, 1 egg, 55 g caster sugar, 65 g ground almonds and 2.5 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 | 40 RDI=20 % | 250 RDI=20 % | 190 RDI=30 % | 2,920 RDI=150 % | 12,240 RDI: 150 % |
| Per 100 g | 8 RDI=3 % | 50 RDI=5 % | 40 RDI=5 % | 550 RDI=30 % | 2,300 RDI: 30 % |
How much will it cost?
- For 610 g : 1.80 €
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
Lemon and lime custard tart
This is a delicious version of the classic French baker's "flan", with the twin flavours of lemon and lime. It involves two different confectioner's custards poured one on top of the other. This gives an attractive layered effect when the tart is cut. Not just pretty, it is delicious.
77 K 3 hours 15 min.
Apple-almond shortbread tart
A great pastry classic, with a shortbread base, almond cream and apple slices.
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Plum tart "En passant par la Lorraine"
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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.
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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...).
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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: Béarnaise sauce, French Family Cake, Crêpes Suzette, Scallops with crunchy vegetables and wine sabayon, Dublin fruit scones, ... See them all 479
Caster sugar
Like these other recipes: Breton sablé biscuit dough, Kugelhof for Nanou, Plain cake, Apple paste, Brioche dough, ... See them all 363
Fine (or table) salt
Like these other recipes: Home-made terrine of foie gras, Leek and potato soup, Cheese and tomato tart, Household cake (Gâteau de ménage), Fine multi-tomato tart, ... See them all 102
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