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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 |
PrintAbout 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...
|
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 |
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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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