Mürbeteigboden {Sablé breton}

Zutaten

• 1 cup butter (at room temperature)
• 1/2 cup sugar
• 1/4 cup light brown sugar (packed)
• 1 tablespoon vanilla bean paste or pure vanilla extract
• 2 cups all-purpose flour
• 1/3 cups rice flour (if you don't have it, all-purpose will do)
• 1/2 teaspoon salt

Zubereitung

1. 1

   Preheat the oven to 300°F/148°C and grease a 9-inch removable bottom tart pan.

2. 2

   Using a food processor or mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and brown sugar vigorously until pale and fluffy, about 3 minutes. It's an important step to beat the butter and sugar well together when making shortbread, as this ensures the shortbread is light, crisp, and holds together.

3. 3

   In a separate bowl, sift the flour and salt. Add it to the butter mixture and mix until blended (forming large clumps).

4. 4

   Transfer the mixture to the pan and press it evenly around the base and sides. Use a fork to dock the bottom of the dough all over.

5. 5

   Cover with plastic wrap and allow the dough to rest for at least 30 minutes.

6. 6

   If using a filling that needs to bake in the crust, partially bake the crust for 15 minutes, then fill and bake as directed. If you're using it for a shell, bake for 45 minutes or until the edges are lightly browned.

7. 7

   Cool completely in the pan on a cooling rack before pressing the bottom of the pan up through the middle and gently remove it from the pan before filling.