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
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
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.
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