with tarts I've never had a good relationship. Or ... or do the shell "vacuum" to be stuffed after cooking, or more often the shortbread I still raw. Out of curiosity some 'time ago I tried the tart with a shortbread Cicione . Conclusion? A perfectly baked pastry, tasty and crisp! Since that time I made it and rebuilt many times!
Ingredients:
225 gr soft butter 112 gr icing sugar 2 eggs
337 grams of flour
baking powder 1 teaspoon lemon zest
pinch of salt Method:
Soften the butter and fit it with icing sugar for 5 minutes to get a soft cream. Add eggs one at a time, lemon zest, salt, yeast. Stir in the flour gently so as not remove the compound. Put the mixture into a pastry bag with star nozzle, then the base of the tart. The edges do more "rounds" so that the jam does not escape. Spread the jam and then do the "grid" as a classic in the crust. Preheat oven to 250 degrees. Bake and when it reached the temperature, hold 2 minutes. Then lower bake at 200 degrees for 12 minutes. Check the cooking anyway. Like, sprinkle with powdered sugar.
(mold 30x12)
0 comments:
Post a Comment