Perfect Crostata (Shortcrust Pastry)

Ingredients

• 1300 g all-purpose flour(300g)
• 210 g almond flour(10g)
• 31 pinch salt(0.3g)
• 42 tsp lemon zest(2g)
• 51 tsp vanilla(4g)
• 6140 g cold butter(140g)
• 7140 g confectioners' sugar(140g)
• 81 unit egg(50g)

Instructions

1. 1Combine cold cubed butter with the flours and aromatics until the mixture resembles coarse sand.
2. 2Add confectioners' sugar and mix to integrate.
3. 3Add the egg and mix quickly until a homogeneous dough forms.
4. 4Chill completely in the refrigerator before rolling.
5. 5Roll the dough between two sheets of parchment to 0.2–0.5 cm thickness, using a light touch to avoid sticking and avoid too much flour.
6. 6Press the dough firmly into tart shells, using perforated equipment if available for better air circulation and to help it cling to the holes.
7. 7Chill again briefly in the fridge if needed, then bake at 150–170°C until fully golden.
8. 8Cool completely to allow fat re-solidification and gluten development to finish.