A crispy and crisp base, perfect for fruit pies.
Here is the recipe for the sweet dough of P. Conticini (excerpt from the book "Sensations"). I love this dough because it is lightly sanded and very fragrant, perfect for joining the juicy and tasty fruits of summer cakes!
Do not hesitate to customize the dough by adding a spice, a herb, etc. Let your imagination fly!
Find some tips for the implementation of this paste at the bottom of the recipes!
Preparation time: fifteen minutes
Total time: 3 hours fifteen minutes
portions: 500 g of dough
- 140 g Butter candy
- 90 g powdered sugar
- one enthusiasm lemon
- 40 g almond powder
- 1/2 nail vanilla
- one egg
- one bud
- 230 g flour
- one to pinch Salt
Put the soft butter in parcels in the bowl of your food processor and beat with the foil to soften it. Add the icing sugar and continue beating to obtain a creamy mixture.
Add the lemon zest and vanilla beans, then the almond powder and mix. Add the egg and the yolk, then the flour and salt in three batches.
Remove the dough from the robot container and grind by hand 2 or three times (crush the dough by hand to homogenize it).
Put a plastic wrap and let cool at least 3 hours before using (one night is even better).
Feel free to flavor the dough with spices, fresh herbs, lemon zest or orange, etc.
Tip: how to purse a circular circle
1) Stretch the dough between two sheets of parchment paper and cut a disk the size of your circle, as well as side strips.
2) Place the cut dough in the freezer for at least 20 minutes, then place the dough in its circle and around the edges, work quickly because the dough becomes very soft as it heats.
Tip: white kitchen
1) Prick the bottom of the dough, then cover with parchment paper and decorate with kitchen holes.
2) Bake for 8 minutes at 180 °. Brush with beaten egg and place again in the oven for 5 minutes. This operation will waterproof your cake shell, this is very useful for fruits that produce a lot of juice or for lemon cakes. The dough remains crispy and sandy.