Prue Leith's Sablé Breton recipe
This is a classic pâtissérie-style fruit tart made with a sablé Breton base – the salt (fleur de sel) comes from Brittany. The base is thick, buttery and crisp,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thegreatbritishbakeoff.co.uk.
Cooking tools:
- Stand mixer
- Hand mixer
- Food processor
- Fine-mesh sieve
- Candy thermometer
- Potato masher
- Piping bag
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Pan
- Wooden spoon
- Whisk
- Sandwich tin
- Plastic wrap
- Refrigerator
- Pastry brush
- Offset spatula
- Chocolate comb
- Acetate
- Cardboard tube
- Cake-decorating paint brush
- Sifter
- Rolling pin
- Measuring spoon
- Measuring cup
- Kitchen scale
- Saucepan
- Tart pan
Ingredients
- 170g plain flour
- 1 tsp baking powder
- ¼ tsp fleur de sel
- 125g unsalted butter, at room temperature, cubed
- 4 egg yolks
- 100g caster sugar
- 1 egg white
- 60g caster sugar
- pinch of salt
- 350g raspberries
- 120g jam sugar
- 2g pectin
- 90g 54% dark chocolate, chopped into pieces
- 75g pistachios
- 2 tsp pistachio oil
- 10 drops pistachio extract
- 250ml whole milk
- ½ vanilla pod, split lengthways and seeds scraped out
- 50g caster sugar
- 35g plain flour, sifted
- 100g unsalted butter, at room temperature, cubed
- 30 strawberries, hulled and halved
- 10 raspberries
- 2 sheets of gold leaf
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