116 Sweet Flan Pastry

Preparation info
  • To make

    500 g

    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

La pâte sablée sucrée ‘A well-loved, amber-coloured, buttery pastry’


Main ingredients

  • 150 g ( oz) unsalted butter, softened to the temperature of the kitchen and cut into six pieces
  • 75


A Using a food-processor

  1. Put the pieces of butter, the caster and vanilla sugars, the salt, ground almonds (if used) and the flour all together into the bowl. Run the machine for 15 seconds.
  2. Add the egg and blend for a further 15 seconds to allow the pastry to ‘take’ and become a coherent mass. If y