Sweet Flan Pastry

Pâte sablée

Preparation info

  • Difficulty


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 500 g (1 lb 2 oz) plain flour
  • 380 g (13½ oz) butter
  • 150 g ( oz) caster sugar
  • 1 whole egg
  • 2 egg yolks
  • pinch salt
  • 100 g ( oz) ground almonds
  • the grated rind of a lemon
  • 3 generous tablespoons dark rum


  • Ideally use a food-processor or mixer. Otherwise you need a spacious work-top, your two hands and a certain amount of courage.


  1. Mix together, either on the working surface or in a bowl, the flour, ground almonds, grated lemon rind, sugar and a pinch of salt. Cut the butter into large cubes and put into a well in the centre of the flour, together with the whole egg, egg yolks and rum.
  2. Work everything together lightly until you have a homogeneous paste, but do not overwork. Collect the pastry up into a mass and cut it into 12 pieces of 100 g (3½ oz) each, rolling each lightly into a ball. Enclose each one in a plastic bag and keep in the refrigerator or freezer until needed.