Little blackcurrant and vineyard peach sablé tarts : Stage 4
Preheat the oven to 390°F (200°C).
Roll out 400 g Breton sablé biscuit dough fairly thinly (about an eighth of an inch / 0.3 cm) and cut out discs the same size as the blackcurrant crémeux.
Roll out 400 g Breton sablé biscuit dough fairly thinly (about an eighth of an inch / 0.3 cm) and cut out discs the same size as the blackcurrant crémeux.