Red fruit tart on Breton Sablè recipe

Red fruit tart on Breton Sablè recipe

Ingredients:

For the Breton Sablè:

1 cup (225g) unsalted butter, softened

1 cup (200g) granulated sugar

3 large egg yolks

2 cups (250g) all-purpose flour

1 teaspoon baking powder

A pinch of salt

For the Red Fruit Tart:

2 cups mixed red berries (strawberries, raspberries, and blueberries)

1/2 cup red currant jelly, melted (for glaze)

Instructions:

Breton Sablè:

Preheat your oven to 350°F (180°C).

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Add the egg yolks one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a floured surface and transfer it to a tart pan, pressing it evenly into the bottom and up the sides.

Bake the Breton Sablè crust for 15-20 minutes or until lightly golden. Allow it to cool completely.

Red Fruit Tart:

Once the Breton Sablè crust is cooled, arrange the mixed red berries on top of it.

Brush the melted red currant jelly over the berries to create a shiny glaze.

Chill the tart in the refrigerator for at least an hour before serving.

Slice and enjoy your delicious Red Fruit Tart on Breton Sablè!

This recipe combines the buttery goodness of Breton Sablè with the freshness of red berries, creating a delightful treat for any occasion.