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.

Crostata Sablé breton con confettura di fragole

Crostata Sablé breton con confettura di fragole

Strawberries jam sablé breton tart

Porzioni 6
Chef Aria

Ingredienti

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

Extra

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

Istruzioni

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.

    Crostata Sablé breton con confettura di fragole

     

     

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