- 800g All Purpose Flour (sifted)
- 100g Corn Starch (sifted)
- 450g Unsalted Butter (room temperature, softened)
- 225g Brown Sugar
- 10g Salt
- 2 Lemons (zest only, finely grated)
- 2tbsp Vanilla Extract
- 1 Egg
- 2 Egg Yolks
- In a bowl, add your flour and corn starch and mix well.
- In a stand mixer, add your butter, salt and sugar into the bowl and using the paddle attachment creaming your butter and sugar together under medium speed for approximately 5mins. The butter should be creamy, smooth and pale.
- Scrape down the sides of your bowl and add your lemon zest and vanilla extract. Beat for 1 min under medium speed to fully incorporate the mix.
- Add your egg and egg yolks to the mix and beat under medium speed until smooth.
- Scrape down the sides of the bowl again and add a third of your flour mix. Turn on your stand mix to low and mix until just combined. Repeat this process two more times until you use up all your flour and cornstarch.
- Divide your dough into 5 portions, cover and wrap tightly in cling film and chill in the fridge until needed.
- This dough works well with most sweet tart and pie pastries, particularly fruit based ones.
- It’s important not to over mix the dough after you’ve added in your flour. As the flour coming into contact with any liquid, along with the mixing activates the gluten which than makes the dough tough. You’re aiming for a soft and crumbly texture dough. So it’s better to slightly under mix than over mix the dough.
- One portion of dough is enough to line one 10inch tart pan/ring.
- This dough will last approximately 4-5days in the fridge. But you need to be careful you don’t place it near or beside any food with strong odors. As the smell will leech and permeate throughout the dough, causing it to taste funky.
- You can make this dough ahead of time and freeze it until needed. The dough freezes beautifully and will keep for 3 months without any problems. Though I would place each individual wrapped portion inside a zip lock bag to prevent freezer burn or any odor from leeching into the dough.