1,504 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.

488 K 2× 3.7/5 (56 reviews)

35 min.

Easy

6.10 €

3 kg 660 g

6 Ingredients

Last modified on: July 1^st 2019

For this recipe: I want to make it (771×) I made it (846×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 3 kg 660 g, you will need:

1 2 litres 340 ml plain white flour (French Type 45)
2 1 litre 83 ml butter
3 6 eggs
4 330 mls caster sugar
5 21 mls fine (or table) salt
6 851 mls ground almonds (optional)

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 2 litres 340 ml plain white flour (French Type 45), 1 litre 83 ml butter, 6 eggs, 330 mls caster sugar, 851 mls ground almonds and 21 mls 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	270 RDI=100 %	1,520 RDI=140 %	1,140 RDI=170 %	17,440 RDI=870 %	73,020 RDI: 870 %
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 3 kg 660 g : 10.80 €

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 44

Exotic fruit tart

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
325 K5 2 hours 25 min.

Citrus tart

This is an unconventional tart, though the recipe is quite simple: no cream filling in the bottom, just slices of lightly poached fruit in a sweetcrust pastry case.
35 K 2 hours 35 min.

Late summer tart with plums and apricots

For this end-of-summer tart, a base of shortcrust pastry, a layer of almond cream and apricot and plum segments.
12 K 25 1 hour 20 min.

Blackcurrant and chestnut verrines

Blackcurrants and chestnuts and go together really well, as the tang of the one balances the gentle sweetness of the other. Here they are combined in a verrrine, with a blackcurrant crémeux and chestnut mousse, served with a little sablé biscuit.
37 K 1 hour 9 min.

Cottage cheese tart

Käsküeche, or cottage cheese tart, is a recipe of Alsatian origin, consisting of a sweetcrust pastry (pâte sablée) base topped with a light cottage cheese cream and, in this version, lime flavors.
10 K 1 hour 9 min.

This recipe uses (among others)

Other recipes you may also like

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17^th 2018424 K 24.3 45 min.

Chocolate sauce

This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21^th 2011311 K 24 35 min.

How to seal a terrine or casserole dish

The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...
January 11^th 2017188 K3.7 35 min.

Tatin apple diplomat tart

This tart is every bit as good as it looks: a sweetcrust pastry case baked blind, then filled with diplomat cream and topped with apples cooked tatin-style, long and slow in butter and sugar until they caramelize.
November 20^th 201946 K 2 hours 20 min.

Gratin "grilled inside"

We think of a classic gratin, potatoes and cauliflower, but in this recipe we start by grilling them before assembling the gratin, which gives a slightly crunchy texture, and especially a delicious taste.
September 25^th 202224 K 1 hour 45 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.