Summer Fruits Sable Breton Tart – Dairy Free

Is there any better way to showcase freshly picked seasonal fruit than a gorgeous shortbread-style tart base topped with homemade jam and decadent creme mousseline? My summer fruits Sable Breton tart is a dairy-free recipe that is a true showstopper. Nut-free and soy-free with easy gluten-free option available.

Why I Made This Recipe

In 2021, I accepted a challenge to recreate one of the challenges from each episode of Season 12 of the Great British Bake Off. The Sable Breton was Prue’s technical challenge in Week 9 (patisserie week) and I must admit that I was very excited to try it as I’d never eaten this French-inspired dessert previously. Originating from Bretagne (Brittany), the Sable base is a shortbread, sandy consistency, hence the dessert gained its name ‘Sable Breton’. Check out Prue’s original recipe on the Bake Off website.

Why You Should Make This

A Sable Breton is the perfect dessert to showcase fresh fruit when it is in season and is really easy to make. With 4 elements, the tart uses a sable biscuit base, strawberry jam, creme mousseline and is perfect when topped with freshly picked fruit. For some general Sable Breton questions, check out my FAQ section.

Ingredients and Substitutions

This is a dairy-free, nut-free and soy-free recipe. Check out my substitution guide for gluten-free options.

For the Sable base, I am using the following:

Flour blend: I am using a combination of all-purpose flour, baking powder and salt in the biscuit base. Substitute the flour with gluten-free all-purpose flour if required.

Sugar: white sugar adds just the right amount of sweetness.

Butter: My preference is to use unsalted plant-based butter for this recipe. Sub with dairy butter if you are not dairy-free.

Egg: this is a rich base which includes 4 egg yolks. I have not experimented with a vegan alternative.

Other ingredients include dairy-free creme mousseline, strawberry jam and fresh fruit. Use as much fruit as you desire.

How to Make a Sable Breton Tart

The Sabe Breton is made up of four elements: the sable cookie/biscuit base, a jam layer, creme mousseline and fresh fruit. Two of these elements can be made in advance and are featured in their own posts on my blog: the creme mousseline and my 2 ingredient strawberry jam. I recommend making these before starting this recipe so that you have everything ready to go.

Making the Sable Breton Base

This is a French-style shortbread base which is complimented perfectly by a layer of jam, the silky creme mousseline and fresh fruit topping. Start by mixing 125 grams of butter in my stand mixer bowl for two to three minutes until it is soft and creamy. While that mixes, in another bowl sift together 170 grams of all-purpose flour, 1 tsp baking powder and 1/4 tsp salt.

In a medium bowl add 4 egg yolks and 100 grams white sugar and whisk together to a smooth consistency.

Add the whipped butter to it and mix with a wooden spoon to start to form the sable dough mix.

Once it is light and fluffy, add the dry ingredients and lightly fold them together. You don’t really need to use a stand mixer for this part as it comes together very quickly.

Once combined, place the sable mixture onto some plastic wrap and shape it into a rough circle.

Cover the dough with plastic wrap and chill it in the fridge for an hour.

Shaping the Sable Base

Grease a 9-inch baking pan and line the bottom with parchment paper.

Once it has chilled, remove the Sable dough from the plastic wrap. A Sable Breton tart has a flat base so it needs to be rolled out. I like to roll mine out between two pieces of parchment paper so that it does not stick to my rolling pin.

Keep rolling until you achieve the rough size of the baking pan, shaping the edges by hand if needed.

Add the rolled-out dough to the pan ensuring that it roughly fits it.

Press the edges down with your fingers to ensure they are all the way up against the sides.

Bake at 350 degrees Fahrenheit for 20 to 25 minutes until golden. Once baked, leave the tart base to cool in the pan then turn it out onto a cooling rack to make sure it’s completely cool before we assemble our tart.

While the base is cooling, prepare your fruit for the topping.

Assembling the Sable Breton

It’s time to assemble our tart. Start by spreading some homemade jam onto the top of the Sable base. I find it’s much easier to do this with an offset spatula so you can really get to the edges as that base isn’t fully flat.

Next, pipe a spiral of the creme mousseline on top of the jam, starting from the outside inwards.

Finally, add your fruit decorations.

You can be as creative as you want here or keep things simple like I did.

Summer Fruits Sable Breton Tart

Our Sable Breton tart is ready to eat and doesn’t it look amazing! What a great way to present freshly picked fruit.

Other Topping Suggestions

Different flavours of jam can be used on the sable base. Use whatever you have on hand that will complement the fresh fruit.

Why not flavour your creme mousseline with freeze-dried fruit or even add some freshly grated citrus rind for an extra flavour pop?

You could also add meringue kisses, gold leaf and some chocolate curls for an extra fancy dessert.

Sable Breton Questions

Let’s Eat!

Time for one final look at the Summer Fruits Sable Breton Tart once a generous slice has been cut. You can see the great distribution of biscuit base to mousseline. Let’s dig in!

Love fruit desserts?

Check out these fresh fruit recipes:

• We just can’t get enough of these blueberry burst muffins
• How about some easy no bake mini blueberry cheesecake
• Your tastebuds will go wild with strawberries, whipped cream and pastry – oh my!

Summer Fruits Sable Breton Tart

Author: Bake Angel

Is there any better way to showcase freshly picked seasonal fruit than a gorgeous shortbread style tart base topped with homemade jam and decadent creme mousseline. My summer fruits Sable Breton tart is a dairy free recipe that is a true showstopper. Nut free and soy free with easy gluten free option available.

5 from 13 votes

Makes: 1 9 inch Tart

Calories: 427 kcal

Prep: 10 minutes mins

Bake: 20 minutes mins

Chilling Time 1 hour hr

Total: 1 hour hr 30 minutes mins

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Equipment

• Mixing Bowl
• Stand Mixer (you can also use a hand mixer)
• Whisk
• 9 inch round cake pan
• Parchment Paper
• Rolling Pin

Ingredients

  

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For the Sable Base

• 125 grams Plant Based Butter (unsalted)
• 4 Egg Yolks
• 100 grams White Sugar
• 170 grams All Purpose Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt

Toppings

• Creme Mousseline
• Strawberry Jam
• Fresh Fruit

Instructions

 

Prep

• Gather all ingredients and equipment. Ensure that the butter and egg yolks are at room temperature.
• Make the creme mousseline and strawberry jam before starting the sable base recipe.

For the Sable Base

• Start by mixing 125 grams of butter in my stand mixer bowl for two to three minutes until it is soft and creamy. While that mixes, in another bowl sift together 170 grams all purpose flour, 1 tsp baking powder and 1/4 tsp salt.
• In a medium bowl add 4 egg yolks and 100 grams white sugar and whisk together to a smooth consistency. Add the whipped butter to it and mix together with a wooden spoon to start to form the sable dough mix.
• Once it is light and fluffy, add the dry ingredients and lightly fold them together. You don't really need to use a stand mixer for this part as it comes together very quickly.
• Once combined, place the sable mixture onto some plastic wrap and shape it into a rough circle. Cover the dough with the plastic wrap and chill it in the fridge for an hour.
• Once it has chilled, remove the Sable dough from the plastic wrap. A Sable Breton tart has a flat base so it needs to be rolled out. I recommend rolling it out between two pieces of parchment paper so that it does not stick to the rolling pin. Keep rolling until you achieve the rough size of the baking pan, shaping the edges by hand if needed.
• Add the rolled out dough to the pan ensuring that it roughly fits it. Press the edges down with your fingers to ensure they are flush with the sides.
• Bake at 350 degrees Fahrenheit for 20 to 25 minutes until golden. Once baked, leave the tart base to cool in the pan then turn it out onto a cooling rack to make sure it's completely cool before assembling the tart. While the base is cooling, prepare your fruit for the topping.

Assembling the Sable Breton Tart

• Start by spreading some homemade jam onto the top of the Sable base. I find it's much easier to do this with an offset spatula so you can really get to the edges as that base isn't fully flat.
• Next, pipe a spiral of the creme mousseline on top of the jam, starting from the outside inwards.
• Finally, add your fruit decorations. Serve and enjoy!

Video

Notes

• Yield: This recipe makes a 9 inch Sable Breton tart which serves 8 generous slices. You could also make several smaller mini tarts with it if you prefer.
• Gluten Free: To make a gluten free Sable Breton tart, simply swap out the all purpose flour for a gluten free substitute. I highly recommend Bob’s Red Mill Gluten Free All Purpose Baking Flour. 
• Storage: This tart should be stored in the fridge for up to 3 days. The base will eventually go soggy over time as it soaks up the jam but will still taste great.
• Origin: Some history behind this recipe: Sable is the type of cookie base which means ‘sandy’ and Breton relates to the region in France where the tart originates – Bretagne (Brittany) which is in Northwest France. 
• Nutrition: Nutritional information is based on 8 slices per tart and Nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. 
• Recommended Recipes: 
• • We just can’t get enough of these blueberry burst muffins
  • How about some easy no bake mini blueberry cheesecake
  • Your tastebuds will go wild with strawberries, whipped cream and pastry

Nutrition

Serving: 1 SliceCalories: 427kcalCarbohydrates: 56.3gProtein: 5.7gFat: 21.9gSaturated Fat: 3.5gCholesterol: 157mgSodium: 242mgFiber: 4.5gSugar: 30.8gCalcium: 72mgIron: 3mg

Tried this recipe? Let us know!I’d love to hear what you think so please leave a comment below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!