My pâte sablée (sweetened pastry dough) crumbles too easily after baking. It can't hold its shape just falls apart after slicing. What could be the issue?\n\nRecipe:\nMix 350g softened butter with 140g of icing sugar until pale yellow. Add 50g of egg yolks, mix until combined. Add 280g of cake flour, mix until combined then add 50g ground almonds and 4g salt and mix until combined. Spread a layer of batter at bottom of tart tin. Add a layer of prune paste then cover with rest of batter. Rest tart in fridge for 1 hour then bake in preheated oven at 140 degree celsius for 45 mins.