After my elimination from the Greatest Baker competition, I threw myself into finding inspirations for the next weeks of baking. I have great plans, which require a couple of days’ work for some desserts, but this past weekend I decided to do something simple.
Sablé Breton is a delicious French pâtissérie-style buttery pastry often used as a base of a cake, tart, or simply enjoyed as sable cookies. This Sablé Breton tart is covered by a thin layer of raspberry jelly, mascarpone cream, and fresh raspberries. The inspiration came from Lilie Bakery blog, which provided the original recipe. I slightly modified it, and transformed it into its gluten-free versions. This is a delicious and decorative dessert that you will be able to easily make and impress your guests. Please note that the recipe was originally in grams, so I did my best to adjust it to cups. As always, I encourage you to purchase a digital scale and venture in the crazy world of weighing.
ENJOY!
Gluten-free Raspberry Sablé Breton Tart
Course: RecipesDifficulty: Easy30
minutes20
minutesIngredients
- For the Sablé Breton
170 g 170 Simona’s Flour Mix – 1 cup and 1 1/2 Tablespoons
100 g 100 unsalted butter, softened – 7 Tablespoons
100 g 100 confectioner’s sugar – 3/4 cup and 1 1/2 Tablespoons
1/4 teaspoon 1/4 salt
3 large 3 egg yolks
1 1/4 teaspoons 1 1/4 baking powder
- For the mascarpone cream
300 g 300 heavy cream – 1 1/4 cups
220 g 220 mascarpone cheese, at room temperature – one 8 oz package
90 g 90 confectioners’ sugar – 3/4 cup
1 teaspoon 1 vanilla extract
- To assemble
as needed as needed raspberry jelly
1 pint 1 fresh raspberries
Directions
- In a medium bowl, whisk the yolks and sugar until the mixture turns white. Add the softened butter, flour, baking powder, and salt. Mix and flatten the dough into a disk, which you’ll refrigerate in plastic wrap for at least an hour.
- Preheat the oven to 350 degrees Fahrenheit. Grease and line the bottom of a tart pan with parchment paper.
- Press the chilled dough into the prepared pan in an even layer – it will rise during baking and it’s supposed to look like a big cookie.
- Bake for 20 minutes, until the top is golden. Place on a cooling rack and let it rest until completely cool.
- For the mascarpone cream
- In a medium bowl, whip the heavy cream until soft peaks form. Add the confectioners’ sugar and the vanilla and continue to whisk until incorporated. Soften the mascarpone with a fork and add to the whipped cream. Be careful not to over mix it. Place the cream in a piping bag with a tip of your choice and set aside.
- Unmold the Sablé onto a serving plate. Spread a think layer of raspberry jelly on top of the tart, leaving an inch or so from the edge. Using the piping bag, decorate the tart with the mascarpone cream, starting from the edge. Place the fresh raspberries on top of the cream, in a decorative pattern, in the center.
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