Half shortcrust pastry

(… How many times have I prepared you!) I got this recipe of the half shortcrust pastry dough from my high school boyfriend’s mum!!

She was passionate about cakes… I might have found a little inspiration in her… I haven’t seen her since then, and I don’t know what’s she up to now…

This is the magic made by a recipe: giving me that piece of paper, she gave me a memory of her, which comes up every now and then, when I mix and roll out this (half) pastry, which is, perhaps, the recipe I have made the most in my life.

Ingredients

• 300 gr of flour
• 100 gr of sugar
• 120 gr of butter
• 1 egg
• 1 teaspoon of baking powder
• a pinch of salt
• grated lemon zest and / or vanilla bean seeds

How to get up

To make the half shortcrust pastry:

if you have a planetary mixer, put all the ingredients in the mixing bowl and activate, if not, work quickly all the ingredients with youe hands.

If the dough seems too dry and hard to mix, add some water.

Make a loaf, wrap it in plastic wrap and put it in the fridge to rest for 30 mins (I happened to work it even without resting in the fridge … sure if it’s summer it will be difficult to shape it at will without this step).

From here on, the recipe changes according to what you prepare.

For example read the Ari’s mum Pear and chocolate tars

Bake at 180 degrees.

For biscuits it takes 12 15 minutes, for the tart clearly much more, also depending on how it is filled, at least 35 40 minutes.