Breton shortbread biscuit: extra buttery pastry dough

I do use salted butter for this recipe, I think it’s better. But you can of course, use plain butter and a pinch of salt instead.

This is the perfect staple recipe for making great crunchy fresh fruit tarts: bake the Breton shortbread, let it cool, spread some pastry or whipped cream, and top with fresh fruit.


Makes a 9.5 in diameter tart

  • 1 cup and 2 tbsp butter
  • 1 and 2/3 cup flour
  • 1 tsp baking powder
  • 1/2 cup and 2 tbsp caster sugar
  • 3 egg yolks

In a bowl, combine the flour and baking powder.

Add the salted butter cut into pieces.

Crumble the butter into the flour with your fingers until no more pieces of butter and you obtain a wet-sand-like mixture.

Add the sugar and mix.

Add the egg yolks and mix with your hands, squashing the dough with your palm against the work surface until even.

Make a ball and flatten down to form a thick disc. It will be easier to roll out afterwards.

Wrap with cling film and refrigerate at least an hour. It’s very important, so that the dough hardens and is easier to roll out.

Preheat the oven to 360°F.

Roll out the dough between two sheets of parchment paper (0.2 in thick).

Cut the dough, pushing a bottomless tart ring into it. Remove the excess of dough around the tart ring.

Bake the Breton shortbread with the parchment paper under (or silicon sheet), on a baking tray for around 15 minutes until golden brown.

Let cool then remove gently from the tart ring sliding a tip of a knife all around the edges of the tart ring.

This recipe is so versatile for any kind of fresh fruit tart. Just spread some pastry cream, whipped cream, jam, fruit purée on top of the cooked and cooled Breton shortbread, and top with fresh fruit.

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