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Breton shortcrust pastry

updated

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Ingredients for 1 servings:

  • 100 g flour, fine
  • 60 g powdered sugar
  • 75 g butter
  • 15 g ground almonds
  • 1 g sea salt (fleur de sel)
  • 5 g baking powder
  • 1 egg(s), possibly only the yolk

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Cake base

Sift the powdered sugar and separately the flour and ground almonds. Combine the powdered sugar with the softened butter. Knead in the flour, ground almonds, salt, and baking powder. Then mix with the egg and knead the dough until smooth (but not too long). Let it set in the refrigerator for at least 30 minutes. Then roll it out and use or top it as desired. If you like, you can cut out the base (for desserts).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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