Strawberries jam sablé breton tart … the best jam tart I’ve ever eaten.
In fact, I had the opportunity to prepare it more than once … and it never disappointed me.
A crumbly pastry, but also crunchy on the outside and soft on the inside …
I chose to garnish it with strawberry jam, but you can use the jam or marmalade you prefer.
Sablé breton tart is a simple dessert not only to prepare… ..but also to transport …… in fact it could be called a “tarte de voayage”.
For its slightly rustic appearance, I recommend preparing the Sablé breton tart for an outdoor picnic or a trip to the countryside.
One flaw: it finishes immediately.
You can find other strawberries tarts or strawberries desserts here, here, here and here.

Strawberries jam sablé breton tart

Porzioni 6
Chef Aria


Sablé breton dough

  • 3/4 cups + 1.5 tbsp (190 g) soft unsalted butter
  • 1/2 cup + 1/4 cup + 1 tbsp + 1 tsp (170 g) superfine granulated sugar
  • Vanilla powder
  • 4 medium (80 g) egg yolks, room temperature
  • 2 cups (250 g) pastry flour
  • 8 g baking powder
  • 4,5 g salt


  • Strawberries jam or other jam/marmelade of your choice)
  • Icing sugar to dust


In a mixing bowl, mix and sift powders (flour, baking powder and salt) and set aside.

In the bowl of a stand mixer, fitted with paddle attachment, knead the butter with sugar and vanilla powder .

Add gradually the egg yolks, then the powders.

Knead only to get a smooth mixture.

Divide the dough into 2 parts, flatten a bit and refrigerate for at lest 12 hours.

With a rolling pin, roll the dough out 6 mm. thick.

Refrigerate for 2 hours.

From the 2 rolled pieces of dough, get 2 squares, (6.2 inches - 16 cm.) and refrigerate for 2 hours.

Heat fan oven at 340F - 170°C.

Butter a 16 cm. square pastry ring and set aside.

Place on the bottom of the ring the first piece of dough.

Place the jam in a pastry bag and spread the jam on the dough, leaving 1 cm from the edge.

Wet the second square of dough, lay in the ring (wet downward) and press a little in the corners to seal.

Bake on baking paper for about 35/40 minutes.

Let completely cool, then remove the ring.

Dust with icing sugar.



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