Conticini’s Lemon Vanilla Shortcrust Pastry Dough
About this recipe
A Tart dough with lemon and vanilla flavors that makes the dough just marvelous !
Source of the recipe
A recipe that I found in the book of Conticini " Sensations".
To purchase online, see HERE
A great book with top French pastry recipes, yet easy and all delicious
The recipe is on page 80
Modifications to the original recipe
I modified a few things...
● I use less Butter : ½ Cup or 120 g instead of 140 g ( 5 oz )
Make sure the Butter is not liquid and not too hot ! If that's your case, wait for the butter to cool down
1. You may mix everything by hand with a spatula, or use with the stand mixer (like a Kitchen Aid appliance), using the 'paddle'
2. Start mixing the softened Butter (½ Cup or 120 g) with the Icing Sugar (½ Cup or 90 g)
3. Add the Lemon Zest (1) and beat
4. Add the Almond Flour (½ Cup or 40 g) and beat
5. Pour the Egg (1), the Egg Yolk (1), the Vanilla Bean (½) and mix
6. Sift the Flour (1 ½ Cup or 230 g) and the Salt (1 pinch) over the bowl
7. Gently fold
8. Spread the dough with a hand, on the working surface, several times
9. Wrap airtight
10. Place in the fridge, for at least 2 hours
