Strawberry tartlets with breton shortbread crust
Bread
Brittany is a land of butter, and with this butter they make shortbread cookies that are gloriously golden and shatter-in-your-mouth crumbly. These sablés bretons are traditionally served on their own, but in recent years French pastry chefs have taken to using them as the foundation for fruit tartlets, especially strawberry. In my version, the pastry cream is subtly flavored with lemon, which bolsters the sweetness of the berries.
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