1,459 easy and fully explained recipes, with +66K photos and 78 videos

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.

476 K 2× 3.8/5 (55 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

Change these quantities to make:

610 g 1 kg 220 g 2 kg 440 g 3 kg 660 g

Change measures:

Metric

Metric weight Metric volumes

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.

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.

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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 43

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.
5,247 1 hour 20 min.

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.
62 K 3 hours 15 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.
122 K4.6 2 hours 30 min.

Key Lime Pie for Jeremy

Key Lime Pie is a famous speciality from the Keys region of southern Florida. This delicious tart is usually made with Key limes - a special variety. But in this simplified version, normal limes will work perfectly well.
91 K 13.8 3 hours 50 min.

Parisian-style chocolate custard tart

You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
51 K 1 hour 8 min.

This recipe uses (among others)

Other recipes you may also like

Kugelhof for Nanou

This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
August 2^nd 2019278 K4.4 3 hours 15 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21^th 2017456 K4.2 2 hours 15 min.

How to cook hard-boiled eggs properly

A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
November 4^th 20131.37 M 65 1 hour 30 min.

Pizza dough

Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
September 22^th 2024503 K4.6 1 hour 60 min.

Panna cotta

Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
February 21^th 2011345 K4.3 25 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.