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!
Your comments are welcome!
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I live in Thun in the Bernese Oberland and I have the hobby of cooking.
I do not know which way to look in your site!
Sympathetic, spontaneous and full of good things and made with the heart!
Compliments!
Could we know where you live? Switzerland?
Keep it up!
A hug from Barcelona,
Mara