Crispy French Shortcrust Pastry for Tarts and Cookies

Sablé Breton is a classic French shortcrust pastry, known for its crispy, buttery texture and delicate flavor. This version differs from the traditional recipe by using whole eggs instead of just egg yolks, which gives a lighter texture without losing the rich and buttery crumb. The dough is perfect as a tart base, for cookies, or as a base in modern desserts.

Ingredients for Sablé Breton dough

- 375 g wheat flour

- 45 g almond flour

- 230 g butter, softened

- 60 g whole eggs

- 127 g icing sugar

- 2 g salt

How to make Sablé Breton

Step 1 – Mix butter, icing sugar, and salt

Combine the softened butter, icing sugar, and salt in a bowl.

Step 2 – Whisk until light and fluffy

Whisk the mixture with a stand mixer using the paddle attachment until light and creamy.

Step 3 – Add almond flour

Stir in the almond flour until evenly distributed.

Step 4 – Add half of the eggs

Pour half of the eggs into the dough and gently mix until just combined.

Step 5 – Add half of the dry ingredients

Sift in the wheat flour, adding half at a time. Gently mix together.

Step 6 – Repeat the process

Add the rest of the eggs and then the rest of the flour.

Step 7 – Avoid overworking the dough

Stop mixing as soon as the dough comes together. Overmixing can make the dough chewy instead of crisp.

Step 8 – Wrap and flatten the dough

Wrap the dough in cling film and press it flat. This makes it easier to roll out later.

Step 9 – Chill the dough

Place the dough in the refrigerator for at least 1–2 hours, or until completely firm.

Step 10 – Preheat the oven

Preheat the oven to 170°C.

Step 11 – Roll out the dough

Roll out the dough to approximately 2 mm thickness between two sheets of baking paper.

Step 12 – Cut out shapes

Cut out round or desired shapes for cookies or tart bases.

Step 13 – Prepare for baking

Place the dough on a perforated baking sheet or silicone mat, and cover with another perforated mat for an extra even result.

Step 14 – Bake the dough

Bake for 10–15 minutes, until the edges are golden. Baking time depends on size and thickness.

Tips for the perfect Sablé Breton

• Use cold butter for an extra crisp texture.
• Always chill the dough before rolling it out.
• Almond flour gives a more delicate and nutty flavor.
• The dough can be frozen and stored for up to 2 months.