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Glossary entry

español term or phrase:

masa sableé

inglés translation:

pâte sablée / sablée pastry (crumbly sweet shortcrust pastry)

Added to glossary by Charles Davis
Dec 5, 2015 15:24
8 yrs ago
7 viewers *
español term

masa sableé

español al inglés Otros Cocina / Gastronomía baking
From a description of a range of products by a company specialising in frozen dough and pastry. I would have said sweet shortcrust pastry, but the list of ingredients includes egg.

"masa sableé compuesta de harina, azúcar, huevo y mantequilla"

TIA
Proposed translations (inglés)
4 +3 sablée pastry (crumbly sweet shortcrust pastry)
4 sweet shortcrust pastry
4 rich (sweet) shortcrust pastry
3 Pâte à foncer
Change log

Dec 10, 2015 09:10: Charles Davis changed "Edited KOG entry" from "<a href="/profile/1045129">matt robinson's</a> old entry - "masa sableé"" to ""sablée pastry (crumbly sweet shortcrust pastry)""

Discussion

Charles Davis Dec 5, 2015:
@Cecilia Well, I don't want to make an issue of it. I regard both as legitimate options, and I'd be perfectly happy to settle for "pâte sablée".
Cecilia Gowar Dec 5, 2015:
@Charles Sure, you'll find "Sablée pastry" if you google it, but most English language cookery writers favour the whole French term. I have just checked my "Cookery Bible" (Prue Leith) and she identifies it as "Pàte Sablée", same as Ann Willan as mentioned before.
It is a matter of custom, since "Choux pastry" is the common choice for that particular pastry, used also by the aforementioned doyennes.
liz askew Dec 5, 2015:
http://www.waitrose.com/home/recipes/step_by_step/how_to_mak...
liz askew Dec 5, 2015:
http://www.bbcgoodfood.com/recipes/8079/basic-sweet-pastry

Proposed translations

+3
30 minutos
Selected

sablée pastry (crumbly sweet shortcrust pastry)

I would keep sablée (nb misplaced accent in source), the French term from which this is derived. There are various kinds of shortcrust pastry. Sweet shortcrust pastry is really pâte sucrée, which is pâte brisée with sugar. Sucrée doesn't contain egg; sablée does. Pâte brisée is unsweetened. Brisée and sablée are both crumbly, though not in exactly the same way (in theory). Sablée is particularly rich, because of the egg. So I think you could add "crumbly sweet pastry" as an English explanation.

http://warmandtoste.com/pate-brisee-pate-sucree-pate-sablee/

http://www.proz.com/kudoz/dutch_to_english/food_drink/897871...

"Crispy and crumbly, sablée pastry is used blind baked for fresh fruits, cream and chocolate tarts or tartlets".
Patisserie: A Step-by-step Guide to Baking French Pastries at Home
https://books.google.es/books?id=5SGeBAAAQBAJ&pg=PT17&lpg=PT...

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Note added at 2 hrs (2015-12-05 18:06:19 GMT)
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Some evidence to support what I've just said to Cecilia about the common use of the mixed English-French term (to match the mixed Spanish-French source term):

"Sablee pastry Recipe
Classic French sweet pastry flavoured with vanilla. Perfect for lining tart cases and making simple biscuits."
https://www.atelierdeschefs.co.uk/en/recipe/22667-sablee-pas...

"Sablée pastry – king of pastries
Pâte sablée, or also referred to as sablée pastry, is the most delicious of all the pastries out there. It’s incredibly light, has a beautiful golden colour when baked and melts in your mouth ever so slowly."
http://kitchen.net/sablee-pastry-king-of-pastries/

https://books.google.es/books?id=Ve1JAQAAQBAJ&pg=PA420&lpg=P...

"Make the sweet crust or sablée pastry in the usual way (see p.198), bake blind then continue to cook until baked through, for another 15 minutes."
https://books.google.es/books?id=kl0uCQAAQBAJ&pg=PT137&lpg=P...

But some people do use "pâte sablée pastry", although it's strictly redundant.

For the English term (which I would consider including as well as, but not instead of, the French term), "rich" is a good alternative.

"Sablée" means sandy, by the way; hence "crumbly".
Peer comment(s):
agree Isamar : Thanks Charles. Same to you!
1 hora
Many thanks, Isamar :) Have a good puente!
agree Cecilia Gowar : Yes, but not "pastry". You'll find the whole term in French: "pâte sablée".
1 hora
Thanks, Cecilia! I wouldn't object to "pâte sablée" and indeed I was going to post it, but mixing French and English is common practice in such terms (we always say choux pastry, not pâte à choux). "Sablée pastry" is widely used.
agree Carol Gullidge : Although I'd consider leaving just the French especially if this is for a sophisticated target audience. - as this specialist company is likely to be// yes, and specialists do hate being talked down to :)
2 horas
Yes, on reflection that's a possibility. Looking again, Matt does say it's a specialist company. Thanks, Carol :)
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4 KudoZ points awarded for this answer. Comment: "Thanks Charles"
12 minutos

sweet shortcrust pastry

Totally agree with you. Eggs can be used in shortcrust.
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19 minutos

Pâte à foncer

ES
"La masa sablée es rica en manteca y se caracteriza porque son masas más blandas y desmenuzables
Se destaca en fineza, además de ser liviana y tierna por el agregado de yemas y azúcar impalpable (glas, pulverizada, lustre)."
http://www.solopostres.com/articulos-de-postres/42/caracteri...
EN
"Pâte à foncer is French shortcrust pastry that includes egg. Egg and butter are worked together with a small quantity of sugar and salt before the flour is drawn ..."
https://en.wikipedia.org/wiki/Shortcrust_pastry
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2 horas

rich (sweet) shortcrust pastry

In English language recipes you find both the French term (pâte brisée/sucrée/sablée) or the above equivalents in English. According to Ann Willan (sorry, do not fancy copying the whole page), pâte sablée is a "sucrée with a higher proportion of sugar, which makes it crumbly. Any shortcrust pastry can have egg yolks for a richer texture.

https://www.meilleurduchef.com/cgi/mdc/l/en/recipe/rich-shor...
http://www.bbc.co.uk/food/recipes/citrustartwithrichsh_90187
http://www.food.com/recipe/rich-shortcrust-pastry-140957
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