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Breton shortbread |

Brunch, Vegetarian, Sweet, Biscuit Dough

A shortbread or Breton cookie used as the pie crust in this recipe.

Note

A simpler method that takes less time to prepare than the traditional recipe.

Ingredients

Recipe for 12 10-cm pie crusts

Breton sablé

4 Unit(s)

Egg yolk

2 Unit(s)

Egg

240 Gr

Sugar

6 Gr

Baking powder

230 Gr

Salted butter

300 Gr

Flour

Preparing the molds for baking

30 Gr

Melted butter

12 Tbsp

Sugar

Preparation time: 45 min

Preheat your Oven at 375 °F

Preparing the molds for baking

Using a pastry brush, butter the bottom and a small portion of the sides (1 cm) of each tart pan. Pour a spoonful of sugar into each pan and swirl them around so the sugar sticks to the melted butter, then remove the excess sugar.
Sablé Breton

Using a mixer, beat the egg yolks, whole eggs, and sugar until frothy for a few minutes. Add the sifted dry ingredients, folding them in with a spatula. Finish by gently folding in the melted butter. Fill a pastry bag fitted with a plain tip; refrigerate if necessary.

Take the tart pans (12 10-cm pans or 4 22-cm pans) and place them on a baking sheet. Fill the bottoms of the pans to a depth of 1 cm, then place the baking sheet in the oven.

Baking time is about 12–13 minutes; make sure the crust is nicely browned.

Let cool to room temperature before filling.