Carefully prepared, with fresh ingredients, it literally melts in the mouth. A perfect ‘backdrop’ for all kinds of sweet and fruity fillings and ingredients. Well wrapped, the dough lasts up to 1 week in the refrigerator and up to 3 weeks in the freezer.
Try it with my French apple tart (Tarte aux Pommes)
Pile up the flour on a clean, dry work surface and form a hollow in the middle. Add cubes of butter and salt into the hollow, and sieve through the confectioners’ sugar. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy. Add egg yolks, the vanilla pulp (optional), and lemon zest (optional) and gently work it into the dough with your fingertips. Gradually drag the flour into the middle and work the ingredients with fingers and palms of your hands until the dough comes together and forms a smooth, homogeneous mass. Form the dough into a ball, wrap it in plastic food wrap and chill for at least 30 minutes before using. Basic Shortcrust Pastry (sweet)
Ingredients
Method
[…] 2 portions of my basic shortcrust pastry […]