Sablé Breton

Name: Sablé Breton
Ingredients: This recipe comes from Tariq Hanna of Sucré in New Orleans. Originating in Brittany, a region known for it's salt-forward cuisine, this crust contain a hefty pinch of the flaky stuff; be sure to use a good brand as the delicate flavor will be notice; See Hanna prepare Sablé Breton in our video »; makes one 9-inch tart crust; 2 hours, 45 minutes; Ingredients; 8 tbsp. unsalted butter, at room temperature; 3⁄4 cup plus 2 tbsp. confectioners' sugar; 4 egg yolks; 1 1⁄4 cups all-purpose flour; 1 1⁄4 tbsp. baking powder; 1⁄2 tsp. flaky sea salt

Sablé Breton was pinched from <a href="http://www.saveur.com/sable-breton-shortbread-tart-crust-recipe" target="_blank">www.saveur.com.</a>

INGREDIENTS

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This recipe comes from Tariq Hanna of Sucré in New Orleans. Originating in Brittany, a region known for it's salt-forward cuisine, this crust contain a hefty pinch of the flaky stuff; be sure to use a good brand as the delicate flavor will be notice

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See Hanna prepare Sablé Breton in our video »

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makes one 9-inch tart crust

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2 hours, 45 minutes

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Ingredients

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8 tbsp. unsalted butter, at room temperature

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3⁄4 cup plus 2 tbsp. confectioners' sugar

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4 egg yolks

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1 1⁄4 cups all-purpose flour

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1 1⁄4 tbsp. baking powder

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1⁄2 tsp. flaky sea salt

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