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https://cuisinedaubery.com/recipe/lemon-vanilla-shortcrust-pastry/

Conticini’s Lemon Vanilla Shortcrust Pastry Dough

A recipe by Philippe Conticini
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Conticini’s Lemon Vanilla Shortcrust Pastry Dough

FX (François-xavier)

About this recipe

A Tart dough with lemon and vanilla flavors that makes the dough just marvelous !

Conticini’s Lemon Vanilla Shortcrust Pastry DoughConticini’s Lemon Vanilla Shortcrust Pastry Dough

Source of the recipe

A recipe that I found in the book of Conticini " Sensations"

To purchase online, see HERE

Conticini’s Lemon Vanilla Shortcrust Pastry DoughConticini’s Lemon Vanilla Shortcrust Pastry Dough


To purchase the book online:

Sensations

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The recipe is on page 80

Conticini’s Lemon Vanilla Shortcrust Pastry Dough

Modifications to the original recipe

I modified a few things...

● I use less Butter : ½ Cup or 120 g instead of 140 g ( 5 oz )

Conticini’s Lemon Vanilla Shortcrust Pastry Dough

Chef: Philippe Conticini Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée, 
Ingredients

  • 2 tarts 7.87" (or 7 7/8" or 20 cm) in diameter, or 1 tart 11.02" (or 11 1/32" or 28 cm) in diameter

  •   ½ Cup Butter (120 grams)
  •   ½ Cup Icing Sugar (90 grams)
  •   1 Lemon Zest
  •   ½ Cup Almond Flour (40 grams)
  •   1 Egg. 2 Tablespoons or 50 grams
  •   1 Egg Yolk. 1 Tablespoon or 20 grams
  •   ½ Vanilla Bean
  •   1 ½ Cup Flour (230 grams)
  •   1 pinch of Salt

  • Pour 1 tart 9.44" (or 9 29/64" or 24 cm) in diameter

  •   ½ Cup Butter (86.3 grams)
  •   ⅓ Cup Icing Sugar (64.8 grams)
  •   0.7 Lemon Zest
  •   ⅓ Cup Almond Flour (28.8 grams)
  •   0.7 Egg. 1 Tablespoon or 35 grams
  •   0.7 Egg Yolk. 2 teaspoons or 14 grams
  •   0.3 Vanilla Bean
  •   1 ¼ Cup Flour (165.6 grams)
  •   1 pinch of Salt

  • Pour 1 tart 7.87" (or 7 7/8" or 20 cm) in diameter

  •   ¼ Cup Butter (60 grams)
  •   4 Tablespoons Icing Sugar (45 grams)
  •   ½ Lemon Zest
  •   3 Tablespoons Almond Flour (20 grams)
  •   ½ Egg. 1 Tablespoon or 25 grams
  •   ½ Egg Yolk. 1 teaspoon or 10 grams
  •   ¼ Vanilla Bean
  •   ¾ Cup Flour (115 grams)
  •   1 pinch of Salt

  • Pour 1 tart 7.08" (or 7 3/32" or 18 cm) in diameter

  •   3 Tablespoons Butter (48.6 grams)
  •   3 Tablespoons Icing Sugar (36.4 grams)
  •   0.4 Lemon Zest
  •   3 Tablespoons Almond Flour (16.2 grams)
  •   0.4 Egg. 2 teaspoons or 20 grams
  •   0.4 Egg Yolk. 1 teaspoon or 8 grams
  •   0.2 Vanilla Bean
  •   ⅔ Cup Flour (93.1 grams)
  •   1 pinch of Salt
    • You will need...
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    Steps

    1. Dice the Butter (½ Cup or 120 g)

    2.  Not longer than 10 minutes ! The butter must stay a bit cold in order to "sand" the flour

    3.  Butter must be softened but NOT MELTED OR MICROWAVED!

    Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough

    4. For the following steps, you may use a stand mixer like "Kitchen Aid" like on the photos, using the "Leaf" or "paddle", or just use some good old elbow grease

    Conticini’s Lemon Vanilla Shortcrust Pastry Dough

    KitchenAid 7-Quart Stand MixerHamilton Beach Stand MixerLarge Mixing Bowls, Stainless SteelPolyglass Spatula

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    5. You may mix everything by hand with a spatula, or use with the stand mixer (like a Kitchen Aid appliance), using the 'paddle'

    6. Start mixing the softened Butter (½ Cup or 120 g) with the Icing Sugar (½ Cup or 90 g)

    Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough

    7. Add the Lemon Zest (1) and beat

    8. Add the Almond Flour (½ Cup or 40 g) and beat

    9. Pour the Egg (1), the Egg Yolk (1), the Vanilla Bean (½) and mix

    Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough

    Microplane Zester GraterZester DeissStainless Steel Mixing BowlKitchenAid Silicone Spatula Set

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    10. Sift the Flour (1 ½ Cup or 230 g) and the Salt (1 pinch) over the bowl

    11. Gently mix, briefly

    Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough

    Sifter for BakingFlour Sifter

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    12. Spread the dough with a hand, on the working surface, several times

    Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough

    13. Wrap airtight

    14.  Place in the fridge, for at least 2 hours

    Conticini’s Lemon Vanilla Shortcrust Pastry Dough Conticini’s Lemon Vanilla Shortcrust Pastry Dough

    Food Wrap

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    Result
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    All recipes made with Shortcrust Pastry

    Meringue Lemon Tart (like in Vézelay)

    Spiral Raspberry Tart

    Benoit Castel’s French Mendiant Tart (chocolate and nuts)

    Nicolas Agraz’s Meyer Lemon Tart

    Pierre Hermé’s Fig, Raspberries and Port Tart

    Blind Baking a Tart Shell, professional method

    The Washington Apple (Le Meilleur Pâtissier, episode 2)

    Bocuse’s Pink Praline Tart

    The French Rhubarb Raspberry Tart

    Philippe Conticini’s Rhubarb Tart

    Claire Heitzler’s Rhubarb Strawberry Tart

    The other recipes for Sweet Pie Doughs

    Pierre Hermé’s Sweet Pie Crust (‘pâte à foncer’)

    The French Creamed Sweetened Short Pastry (‘sucrée’)

    The Crumbled Sweetened Short Pastry (‘sablée’)

    Recipes by chef Philippe Conticini

    The Liege Waffles, by chef Conticini

    Philippe Conticini’s Rhubarb Tart

    Conticini’s Lemon Vanilla Shortcrust Pastry Dough

    Conticini’s Chocolate Pound Cake


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