(Short pastry - Traditional recipe)

Time: preparation: 25 minutes ........ plus resting time 200 g (7 oz) white flour 100 g (3 1/2 oz) sugar 100 g (3 1/2 oz) unsalted butter 2 egg yolks Pinch of salt Pinch of powdered vanilla Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This pastry is used for a great number of recipes such as tarts, pies or little cookies. The amount of pastry here is for a 20 cm (8in) pie or tart tin.
Let butter soften out of the refrigerator for at least 30 minutes before short pastry preparation.
Sift flour, sugar, powdered vanillina and salt over a working surface. Sprinkle the pieces of butter over the flour and add egg yolks in the center. With your fingers work the flour with the fat and the other ingredients until the mixture forms coarse crumbs. At this point knead very well and quickly until the mixture becomes homogeneous. Gather the dough into a rough ball and put on to a sheet of cling film. Let it rest for about 30 minutes in a cool place.

Note
- The secret for a good pastry is not to over-work or allow to become warm. Be careful
  in summer: it's very difficult to obtain a good result. Think about it when you choose
  the cake you want to do.
- For cooking time and filling, consult our recipes.
- If you want a low fat recipe, consult our page about light recipes.
- If you want, you can use grated lemon peel instead of powdered vanilla.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".