Sablés can be enjoyed as a small tart simply with tea or coffee. In French patisserie, the tender, crumbly and slightly crunchy Sablé Breton is also used as a cake base, for example for summer fruit tarts or the famousTarte au citron. The buttery flavour of the sablé harmonises perfectly with this. The addition 'Breton' comes from the fact that salted butter is used in Brittany. We use the sweet butter that is common here and simply add the salt.

Preparation

You need dough for about 8 people:

70 g egg yolks 180 g butter 170 g sugar 4 g salt 200 g flour 15 g baking powder

Mix the softened butter in a bowl until creamy. Sift in the flour, salt and baking powder and mix well. Beat the egg yolks with the sugar using a whisk or food processor until the mixture turns white, about 2 - 3 minutes. Then mix the butter and flour mixture with the egg mixture to form a dough.

Wrap the dough in cling film and refrigerate for at least 4 hours or overnight