Sablé Breton

Step 1

Instructions

Step 2

In the bowl of a stand mixer fitted with a paddle, cream the butter and confectioners’ sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the egg yolks one at a time, beating well in between each addition. Add the flour, baking powder, and salt, and beat on low speed until just combined. Scrape the dough into a pastry bag fitted with a 1-inch plain tip, and then pipe the dough into the bottom and side of a 9-inch fluted tart pan with removable bottom. Place the tart pan in the freezer until frozen, at least 2 hours. Heat the oven to 350°. Bake the tart crust, pressing the bottom with the tines of a fork halfway through baking to deflate any bubbles, until golden brown and crisp, 20 to 25 minutes. Transfer to a rack and let cool completely before using.