Everyone seems to remember their grandmother making this very crumbly pastry. The broyé du Poitou or broyé poitevin (the ‘crushed one from Poitou’) is made with sugar, flour, butter, eggs and rum.
It should never be cut: in fact it is often punched in the middle, sending bits flying in all directions. Or you can break off pieces to eat as you go along. Sometimes they are broken into crumbs to use in other dishes as well.
Image by 08pb802