Summer Fruits Sable Breton Tart
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.
Equipment
- Stand Mixer (you can also use a hand mixer)
- Whisk
Ingredients
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!Leave a 5-star rating below. Mention us @itsbakeangel and tag #makeitwithbakeangel!