The options with this pastry are ENDLESS….
Plus its quick, easy and honesty, you need to be a twit to make it tough…
Well, ok, some care is needed but its not like we are talking choux or croissant dough here!!
I made a batch this week and made
1) Lemon Tart
2) Mini chocolate caramel tarts
3) Ricotta tart.
It is a fabulous recipe and lets you play around and create wonderful sweet dishes:)
What will you need?
3 cups of cake flour
2/3 cup of icing sugar
pinch of salt
225g butter softened
1 large egg
2 tsp of lemon juice
Zest of 1 lemon
Cream butter and sugar until pale and creamy.
Add in lemon zest, egg and juice, combine well.
Add in sifted dry ingredients and mix until dough forms.
Do not over mix as it will be tough.
Dough will be very soft and slightly sticky.
Wrap in gladwrap and place in fridge for at least an hour.
You can then work with the dough.
You can leave it for up to a day in the fridge but no longer.
You can also freeze it, it freezes wonderfully:)
It is almost like a shortcake type crumb to it.
Its not like a pastry really.
It is better!!
Very light but sort of biscuity….
Plus as I said, you are only stopped by your own imagination!
I bake it normally at 160-165 Celsius for 20-25 minutes or until cooked and golden.
Don’t forget to bear in mind what you are making, in relation to the temperature.
ENJOY, ENJOY, ENJOY!!!
Recipe adapted from the wonderful ” The Italian Baker ” 2nd Ed , 2011 by the Fabulous Carol Field.