For use with tarts, crumbles, etc.
Ingredients:
- 200g flour
- 80g sugar
- 100g softened butter
- 2 eggs
- 1/2 zest lemon
- pinch of salt
Method:
Sift the flour in a large bowl, add the pinch of salt, the lemon zest, the softened butter and the sugar.
With your fingers, knead the flour and butter mixture to form breadcrumbs. Then add the eggs. Continue kneading with your fingers until a nice, soft ball of dough has formed. Cover and refrigerate for thirty minutes.
Remove the dough from the fridge, flour the counter or silicon mat, flatten the ball of dough with your hands, maintaining the round shape, flouring the top and underside of the dough to prevent sticking.
Transfer to a lightly buttered and floured tart dish, and bake blind for 15min at 200°C no fan.
