sabato 27 ottobre 2012

Shortcrust pastry

  • 300 gr.  flour
  • 150 gr. butter
  • 150 gr. sugar
  • 3 egg yolks
  • a pinch of salt
  • grated lemon skin
Lay the flour on a table leaving a hole in the middle. In the middle put the salt, sugar, the butter cut in cubes, the lemon skin and egg yolks. Quickly knead the mixture without working it too much. Make a ball and leave it in the fridge for 30 minutes.
This basic pastry can be used for jam or fruit tarts.

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