Ingredients
- 250 g pastry flour
- 125 g cold butter
- 90 g icing sugar
- 1 egg
- 1 pinch of salt
- Zest of half a lemon
Step-by-step
Using a different robot? Switch it here:
- Put the flour, icing sugar, cold butter and salt in the mixing bowl.
- Mix 15 sec/speed 6 until you get a sandy texture.
- Add the egg and lemon zest and mix 10 sec/speed 6.
- Knead 1 min/closed bowl/dough mode until a ball forms.
- Flatten the dough into a disc, wrap in cling film and refrigerate 40 min.
- Roll out the dough with a rolling pin on a floured worktop.
- Line a tart tin and prick the base with a fork.
- Blind bake with weights in a preheated oven at 175°C for 18 min.
- Remove the weights and finish baking 5 min more until lightly golden.
- Let cool before filling.
Tips
- Icing sugar gives a finer texture than regular sugar.
- Do not overwork it so the dough stays crumbly.
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