Base Sweet Base Pie Dough Sweet Pie Dough Shorcrust Pastry Sablée And Sucrée

https://www.cuisinedaubery.com/recipe/lemon-vanilla-shortcrust-pastry/

Conticini’s Lemon Vanilla Shortcrust Pastry Dough

A recipe by Philippe Conticini
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4.1
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Conticini’s Lemon Vanilla Shortcrust Pastry Dough

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About this recipe

A Tart dough with lemon and vanilla flavors that makes the dough just marvelous !

Conticini’s Lemon Vanilla Shortcrust Pastry Dough

Source of the recipe

A recipe that I found in the book of Conticini " Sensations".

To purchase online, see HERE

Conticini’s Lemon Vanilla Shortcrust Pastry Dough

A great book with top French pastry recipes, yet easy and all delicious

Conticini’s Lemon Vanilla Shortcrust Pastry Dough


The recipe is on page 80

Conticini’s Lemon Vanilla Shortcrust Pastry Dough

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 )

Conticini’s Lemon Vanilla Shortcrust Pastry Dough

Chef: Philippe Conticini Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée, 
4.1
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 diameter

  •   ½ Cup Butter (120 grams)
  •   ½ Cup Icing Sugar (90 grams)
  •   1 Lemon Zest
  •   ½ Cup Almond Flour (40 grams)
  •   1 Egg. 2 Tablespoons or 50 grams
  •   1 Egg Yolk. 1 Tablespoon or 20 grams
  •   ½ Vanilla Bean
  •   1 ½ Cup Flour (230 grams)
  •   1 pinch of Salt

  • Pour 1 tart 9.44" (or 9 29/64" or 24 cm) in diameter

  •   ½ Cup Butter (86.3 grams)
  •   ⅓ Cup Icing Sugar (64.8 grams)
  •   0.7 Lemon Zest
  •   ⅓ Cup Almond Flour (28.8 grams)
  •   0.7 Egg. 1 Tablespoon or 35 grams
  •   0.7 Egg Yolk. 2 teaspoons or 14 grams
  •   0.3 Vanilla Bean
  •   1 ¼ Cup Flour (165.6 grams)
  •   1 pinch of Salt

  • Pour 1 tart 7.87" (or 7 7/8" or 20 cm) in diameter

  •   ¼ Cup Butter (60 grams)
  •   4 Tablespoons Icing Sugar (45 grams)
  •   ½ Lemon Zest
  •   3 Tablespoons Almond Flour (20 grams)
  •   ½ Egg. 1 Tablespoon or 25 grams
  •   ½ Egg Yolk. 1 teaspoon or 10 grams
  •   ¼ Vanilla Bean
  •   ¾ Cup Flour (115 grams)
  •   1 pinch of Salt

  • Pour 1 tart 7.08" (or 7 3/32" or 18 cm) in diameter

  •   3 Tablespoons Butter (48.6 grams)
  •   3 Tablespoons Icing Sugar (36.4 grams)
  •   0.4 Lemon Zest
  •   3 Tablespoons Almond Flour (16.2 grams)
  •   0.4 Egg. 2 teaspoons or 20 grams
  •   0.4 Egg Yolk. 1 teaspoon or 8 grams
  •   0.2 Vanilla Bean
  •   ⅔ Cup Flour (93.1 grams)
  •   1 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

    Conticini’s Lemon Vanilla Shortcrust Pastry Dough

    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)

    Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough

    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

    Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough

    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

    Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough

    9. Wrap airtight

    10.  Place in the fridge, for at least 2 hours

    Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough
    Result
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    All recipes made with Shortcrust Pastry

    Benoit Castel’s French Mendiant Tart (chocolate and nuts)

    Nicolas Agraz’s Meyer Lemon Tart

    Pierre Hermé’s Fig, Raspberries and Port Tart

    The Washington Apple (Le Meilleur Pâtissier, episode 2)

    Bocuse’s Pink Praline Tart

    Nantua’s Tart (Rhubarb Raspberry)

    Philippe Conticini’s Rhubarb Tart

    Claire Heitzler’s Rhubarb Strawberry Tart

    The other recipes for Shorcrust Pastry Sablée And Sucrée

    The Creamed Sweetened Short Pastry (‘sucrée’)

    The Crumbled Sweetened Short Pastry (‘sablée’)


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