Sablé Breton

WATCH: How to Make Sablé Breton

This recipe comes from Tariq Hanna of Sucré in New Orleans. Originating in Brittany, a region known for it's salt-forward cuisine, this crust contain a hefty pinch of the flaky stuff; be sure to use a good brand as the delicate flavor will be noticeable here. It's a crust that requires no rolling and very little fuss, making it an exceptional choice for a summer fruit tart.

What You Will Need

Sablé Breton
This easy tart crust, essentially a shortbread cookie dough, requires very little fuss and comes together in very little time.
Yield: makes one 9-inch tart crust
Time: 2 hours, 45 minutes

Ingredients

  • 8 tbsp. unsalted butter, at room temperature
  • 34 cup plus 2 tbsp. confectioners' sugar
  • 4 egg yolks
  • 1 14 cups all-purpose flour
  • 1 14 tbsp. baking powder
  • 12 tsp. flaky sea salt

Instructions

  1. In the bowl of a stand mixer fitted with a paddle, cream the butter and confectioners’ sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the egg yolks one at a time, beating well in between each addition. Add the flour, baking powder, and salt, and beat on low speed until just combined.
  2. Scrape the dough into a pastry bag fitted with a 1-inch plain tip, and then pipe the dough into the bottom and side of a 9-inch fluted tart pan with removable bottom. Place the tart pan in the freezer until frozen, at least 2 hours.
  3. Heat the oven to 350°. Bake the tart crust, pressing the bottom with the tines of a fork halfway through baking to deflate any bubbles, until golden brown and crisp, 20 to 25 minutes. Transfer to a rack and let cool completely before using.
Pie Crust Sable Breton

Sablé Breton

This recipe comes from Tariq Hanna of Sucré in New Orleans. Originating in Brittany, a region known for it's salt-forward cuisine, this crust contain a hefty pinch of the flaky stuff; be sure to use a good brand as the delicate flavor will be noticeable here. It's a crust that requires no rolling and very little fuss, making it an exceptional choice for a summer fruit tart.Matt Taylor-Gross