Mürbeteigboden (Sablé breton)

Zutaten

• 1 stick (112 gr) unsalted butter, room temperature
• 1/3 cup (65 gr) granulated sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1 cup + 2 TBSP (134 gr) all-purpose flour (*see note for gluten free substitution)
• 1 1/2 sticks (168 gr) unsalted butter, room temperature
• 1/2 cup (98 gr) granulated sugar
• 3/4 tsp vanilla extract
• large pinch of salt
• 1 1/2 cup + 3 TBSP (200 gr) all-purpose flour (*see note for gluten free substitution)

Zubereitung

1. 1

   Preheat the oven to 350 F (177 C)....: Preheat the oven to 350 F (177 C). Prepare your pan by lightly oiling or lining with parchment paper.

2. 2

   In the bowl or a stand mixer fit...: In the bowl or a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, mix together all of the ingredients at once. The mixture will be very crumbly.

3. 3

   Using damp hands, transfer the dough crumbs into...: Using damp hands, transfer the dough crumbs into the prepared dish and pat down evenly. Use a fork to dock the dough all over.

4. 4

   Bake on the middle rack at 350 F...: Bake on the middle rack at 350 F (177 C). If the filling will need to be baked, par-bake the crust for 20-23 minutes until the edges are lightly browned. If the filling will not need to be baked, bake for 30-33 minutes until the crust is completely cooked and let cool completely.

5. 5

   Use as the crust for lemon bars, cheesecake,...: Use as the crust for lemon bars, cheesecake, ice box pie, fruit bars, etc.