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Conticini’s Lemon Vanilla Shortcrust Pastry Dough
2019-06-20
- This Recipe
- Chef: Philippe Conticini
- Cuisine: French Cuisine
- Course: Base, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée
- Difficulty: Easy
- Category: Base
- This Post
- Chef : François
- Category: Recipe
- Posted on: Thursday June 20, 2019
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Egg yolks, Almond powder, Vanilla, Lemon zests,
- Book
- Sensations
La version Française se trouve ICI |
Conticini’s Lemon Vanilla Shortcrust Pastry Dough |
About this recipeA 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 |
Recipes using Sweet Tart Dough   
All the recipes using Sweet Tart Dough are HERE |
Modifications to the original recipeI modified a few things...
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Ingredients
 | 2 tarts 7.87" (or 7 7/8" or 20 cm) in diameter, or 1 tart 11.02" (or 11 1/32" or 28 cm) in diameter½ Cup Butter (120 grams)½ Cup Icing Sugar (90 grams)1 Lemon Zest½ Cup Almond Flour (40 grams)1 Egg. 2 Tablespoons or 50 grams1 Egg Yolk. 1 Tablespoon or 20 grams½ Vanilla Bean1 ½ Cup Flour (230 grams)1 pinch of Salt |
Pour 1 tart 7.87" (or 7 7/8" or 20 cm) in diameter¼ Cup Butter (60 grams)4 Tablespoons Icing Sugar (45 grams)½ Lemon Zest3 Tablespoons Almond Flour (20 grams)½ Egg. 1 Tablespoon or 25 grams½ Egg Yolk. 1 teaspoon or 10 grams¼ Vanilla Bean¾ Cup Flour (115 grams)½ pinch of Salt |
Pour 1 tart 7.08" (or 7 3/32" or 18 cm) in diameter3 Tablespoons Butter (48.6 grams)3 Tablespoons Icing Sugar (36.4 grams)0.4 Lemon Zest3 Tablespoons Almond Flour (16.2 grams)0.4 Egg. 2 teaspoons or 20 grams0.4 Egg Yolk. 1 teaspoon or 8 grams0.2 Vanilla Bean⅔ Cup Flour (93.1 grams)0.4 pinch of Salt |
You will need...
Steps
 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
2. Start mixing the softened
Butter
(½ Cup or 120 g) with theIcing Sugar
(½ Cup or 90 g)
3. Add the
4. Add the
5. Pour the
Lemon Zest
(1) and beat4. Add the
Almond Flour
(½ Cup or 40 g) and beat5. Pour the
Egg
(1), theEgg Yolk
(1), theVanilla Bean
(½) and mix
6. Sift the
7. Gently fold
8. Spread the dough with a hand, on the working surface, several times
Flour
(1 ½ Cup or 230 g) and theSalt
(1 pinch) over the bowl7. Gently fold
8. Spread the dough with a hand, on the working surface, several times
Place in the fridge, for at least 
The 2 other recipes of Shorcrust Pastry Sablée And Sucrée 
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The result and the pix
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Cooking with the same Chef ?
All recipes of Philippe Conticini |
  |
Recipes from the same Book!
All recipes from the book " Sensations" |
Cooking with the same ingredients ?
What else to cook with Almond powder |
What else to cook with Lemon zests |
Recipes...
The Bilbao Brunch
Qin’s Chinese Chicken Barbecue
The Coca-Cola Ice Cream (only for my sister)
Salmon Lobster Wellington Recipe
Michalak’s Italian Gianduja paste
Pierre Hermé’s Vanilla Crème Brûlée
Rabbit Stew, a French delicacy
Jamie Oliver’s Indian Butter Chicken
Philippe Urraca’s French Brioche
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Thomas Keller’s Financiers (French Almond Cookies)
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Cyril Hitz’s French Fougasse Bread
The Canelé Recipe («Canelé de Bordeaux»)
Pierre Hermé’s Flourless Chocolate Cake
Pierre Hermé’s Chocolate Sorbet
Easy and Delicious French Crêpes Recipe
The Easy 10 Minute Classic Tiramisu Recipe
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Philippe Conticini’s Rhubarb Tart
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Pierre Hermé’s Pistachio Ice Cream
½ Cup Butter (120 g)
½ Cup Icing Sugar (90 g)
1 Lemon Zest
½ Cup Almond Flour (40 g)
1 Egg
1 Egg Yolk
½ Vanilla Bean
1 ½ Cup Flour (230 g)
1 pinch of Salt
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