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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
3 1⁄3 cups plain white flour (French Type 45) - 2
1 2⁄3 cup butter - 3
2 eggs - 4
½ cup caster sugar - 5
½ tablespoon fine (or table) salt - 6
1 cup + 3 tablespoons ground almonds (optional)
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 3 1⁄3 cups plain white flour (French Type 45), 1 2⁄3 cup butter, 2 eggs, ½ cup caster sugar, 1 cup + 3 tablespoons ground almonds and ½ tablespoon 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 : 3.60 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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This recipe uses (among others)
Plain white flour (French Type 45)
Like these other recipes: Brioche dough, Yeast-based flaky dough (for croissants), ... See them all 2
Butter
Like these other recipes: Rosemary steamed fish, Checkerboard biscuits, Caribbean upside-down cake, Leek and tuna loaf, Rolls of fish in smoked ham, ... See them all 479
Caster sugar
Like these other recipes: Breton sablé biscuit dough, Apple and almond gratin, Shortbread tart with sweet apricots and rosemary, Apple Tatin Terrine, Caramel semolina pudding with raisins, ... See them all 363
Fine (or table) salt
Like these other recipes: Clementine cake, Souda salad, Tomato feuilleté with pesto, Chestnut moelleux, Breton sablé biscuit dough, ... See them all 102
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