simple shortbread
This is a very simple version of a shortcrust pastry to use for pies, or even better tarts, in which the filling is definitely much more important than the container!
Ingredients:
salted butter |
g. |
50 |
cup sugar |
g. |
50 |
egg |
pc. |
1 |
bourbon vanilla and lemon zest |
A.D. Lib. |
|
flour | g. | 100 |
Preparation:
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For a Ø 20 Ø cake tin:
Add cream and softened butter to the cream. Then add the egg and then the flour with vanilla and / or lemon peel.
Let stand in a cool place for 30 '.
Heat oven to 180 °.
Bake 20 'in case of tart, 30' / 40 'if it is a single tart
ADVICES AND NOTES:
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- The dough can also be prepared the day before, half-formed, and placed in a cool place.
- See also: classic pastry - by Artusi, Lemoncurd tarts, Season Apricot: the tart with jam!, Dough table for sweet and savory pies, So much jam? Let's make the pie!
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