Shortcrust pastry tarts with lemon glaze
These shortcrust pastry tarts with lemon glaze are an exquisite treat: crispy on the outside, soft on the inside, and with an extraordinary flavor! I made them as small pieces, but you can adjust the measurements to suit your needs.
Ingredients · Servings 12
- 140g of plain flour
- 2 teaspoons of baking powder
- 100g of softened butter
- The zest of [adjustable]1[/adjustable] lemon
- 100 g of sugar
- 2 egg yolks
- A pinch of fleur de sel —flaked salt—
- 1 egg
- 1 egg yolk
- 100g of icing sugar
- 2 tablespoons of lemon juice
- A pinch of yellow powdered food coloring
- 1 tablespoon of lemon zest
Method · 35 min
- Put the flour and baking powder in a bowl and mix them together. Set aside.
- Do the same with the zest of one lemon and the softened butter in another bowl. I already talked about the effect of combining these two ingredients in this post.
- Add the sugar to the butter and zest and mix. Stir in the egg yolks and fleur de sel. Add the flour and baking powder mixture and mix. Do not overmix. Form a flattened ball and cover it with plastic wrap. Let the dough rest in the refrigerator for about 30 minutes.
- Take a muffin tin and grease all of its cavities.
- After 30 minutes, sprinkle some flour on the work surface, place the dough on top, and roll it out to a thickness of 1 cm. Cut out 5 cm diameter circles using a cookie cutter and place them in the muffin tin cavities.
- Preheat the oven to 200ºC.
- Put the egg and the other yolk in a bowl and beat them together. Brush each circle of dough with the mixture.
- Lower the oven to 170ºC and bake for about 18-20 minutes.
- Put the powdered sugar and food coloring in a bowl and add the lemon juice. Adjust the consistency by adding more or less juice. Mix well and pour over the tarts while they are still warm.
- Add some lemon zest on top and let it cool.
Recipe for shortcrust pastry tarts with lemon glaze
You will need
- A muffin tin
- The zest of 1 lemon
