John Myers
Ingredients for 1 servings:
- 750 g flour
- 150 g sugar, if you like it sweeter, 200 g
- ½ tsp salt
- 500 g butter or margarine
- 3 egg yolks
- possibly cinnamon
- possibly lemon or orange peel
- possibly vanilla pod(s), 1 – 2 pieces, the pulp of it
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Standard recipe for 3 springform pans with a diameter of 26 cm
Remove butter or margarine from the refrigerator; 10 minutes at kitchen temperature is sufficient for it to warm up. Add all ingredients at once to the mixing bowl in the order listed, breaking up the fat a little. Using a dough hook, mix roughly on speed 1, then continue mixing on speed 2 for about 1-2 minutes. This should form a slightly crumbly dough. Lightly flour a work surface, tip the mixture onto it, quickly press together with cold hands, divide into thirds, and shape into balls. Use the first part immediately, store the second part in the refrigerator; it will keep for about 1 week. Freeze the third part; it will keep for 3 months. Roll out after about 30-40 minutes, depending on room temperature. Pack the doughs well for storage: 1 fits exactly in a 500g margarine tub. If the dough is not being used straight away, wrap in plastic wrap and refrigerate. Because the food processor is used, the fat is not warmed by your hands, and the dough does not need to rest. Roll out on baking paper (40×40 cm; roll width in a square), lightly flouring the rolling pin. Place the dough on the baking paper in the springform pan, pressing the edges down gently. Trim any excess paper that extends over the edge of the springform pan. Fill and bake as desired.
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