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Recipe · Brittany
Sablé breton à la fraise
Breton shortbread strawberry tart
⏱ 50 minServes 6Medium360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)flour
150 g (5 oz)soft salted butter
100 g (3½ oz)sugar
3egg yolks
300 g (11 oz)strawberries
250 ml (1 cup)whipped cream
1 packetbaking powder (11 g / 2½ tsp)
- 200 g (7 oz) flour
- 150 g (5 oz) soft salted butter
- 100 g (3½ oz) sugar
- 3 egg yolks
- 300 g (11 oz) strawberries
- 250 ml (1 cup) whipped cream
- 1 packet baking powder (11 g / 2½ tsp)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the yolks with the sugar until pale, then beat in the soft salted butter.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Add the sifted flour and baking powder and mix quickly into a dough. Let rest.
- Press into a pastry ring on a lined sheet and bake at 170°C (340°F) for 20 minutes until golden.
- Cool completely.
- Spread generously with stiff whipped cream.
- Arrange the cut strawberries in a tight rosette, chill and serve.
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