Written By Catherine Parrott

A Sablé Breton, named to celebrate an area of France who are rightly very smug about their butter quality. So naturally, the butter QUANTITY to this pastry is ridiculous.

RECIPE:

SABLÉ BRETON PASTRY

  • 145g UNSALTED BUTTER(Room Temperature)

  • 145g CASTER SUGAR

  • 2 EGG YOLKS

  • 190g PLAIN FLOUR

  • 10g BAKING POWDER

  • 50g FLAKED ALMONDS

VANILLA MASCARPONE CREAM

  • 300g MASCARPONE CHEESE

  • 50g ICING SUGAR

  • 1 TSP VANILLA EXTRACT  

  • 300ml DOUBLE CREAM

TOASTED ALMOND PRALINE

  • 200g SKIN-ON ALMONDS

  • 200g CASTER SUGAR

  • SMACK OF SALT

  • 1 PUNNET OF FRESH STRAWBERRIES

BEFORE YOU START…

Preheat your oven to 160c (Fan Oven- 180c for other, less powerful ovens)

METHODS:

FOR THE SABLÉ BRETON PASTRY…

Cream the butter and sugar until light and fluffy. Fold through the yolks until evenly combined. Combine the dry ingredients together before folding through the eggs and butter mixture to form a dough.

Pour your evenly mixed dough into your 23cm cake ring and pat down evenly. Cover with a circle of parchment and the second cake ring (filling this one with baking beans). Sprinkle to border with flaked almonds and bake for 20-25 minutes until golden. Leave to cool completely before removing from the tin and filling with praline.

FOR THE VANILLA MASCARPONE CREAM…

Combine the icing sugar, mascarpone and vanilla in a bowl and mix until smooth. Gradually add the cream and whisk until firm peaks.

FOR TOASTED ALMOND PRALINE…

Begin by toasting your almonds in a 160c oven for 10-15 minutes until dark golden. Set aside while you make your caramel.

In a non-stick frying pan heat a small amount of the sugar on a medium heat until it starts turn golden. Shower over more sugar and heat until melted and golden once more. Repeat the process until all the sugar has been used up and you have a nice dark caramel. Pour over the nuts and leave for cool lightly.

While still warm, place everything in a blender and blitz for 10-15 minutes until you have a fine sticky crumb (not too dissimilar to a cheesecake base) fill the bottom of the tart case and pat down.  

 Strawberries are sometimes best served simply straight up, sliced just before eating. This is prime example of such an occasion.

Catherine Parrott
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