This recipe is in sufficient quantity for at least two
Put the flour, almonds, sugar, salt and lemon zest in a mixer with a dough hook and work on medium speed for a few seconds. Add the butter and work at the same speed for a few more seconds (the butter should be imperfectly incorporated at this stage). Add the egg and the egg yolks, and continue working until a dough is formed.
The name for this pastry in French is ‘pâte sablée’, which translates literally as ‘sandy pastry’. It has a very crumbly texture which is destroyed by overworking it, so please run the machine just enough to unite all the ingredients in a vaguely homogeneous ball. Form the dough into a cylinder
This dough can be made perfectly well in a food processor, but my comments on not working it too much apply even more. Perhaps the best way of achieving a marvellous result is to do it all by hand.
When the dough has had at least 2 hours in the fridge, remove and allow to warm
© 1999 Alastair Little. All rights reserved.