Sweet shortcrust pastry
Ingredients
- 200 g T45 wheat flour
- 160 g chilled butter, cut into small cubes
- 40 g icing sugar, sifted
- 40 g ground almonds
- 2 egg yolks
- Pinch of salt
- Seeds from 1 Bourbon vanilla pod
Instructions
1
Mix the butter, flour and sifted sugar in a food processor, using a flat beater.
2
Add the ground almonds, salt and vanilla seeds.
3
Mix for 20 seconds.
4
Add the egg yolks and stir at the highest speed, taking care not to overwork the pastry.
5
Roll the dough together and shape into one or two balls.
6
Wrap in cling film and store in the fridge.
Notes
This dough keeps in the fridge for 4-5 days. Sweet shortcrust pastry is often cooked before filling. It is perfect for lemon pies.
