Preparation: 1 Hour
Cooking: 30 Minute
Portion: 6 Persons
Eggs (2 medium cold in the fridge) 110 g
00 flour 500 g
Sugar 200 g
Cold butter 300 g
Untreated lemon zest 1
Jam (at your desire)
Pinenuts 100 gr
Walnuts 150 gr
To prepare the shortcrust pastry, start by pouring the flour into a mixer (if you want you can use the mixer in the same way, just use the leaf) together with the cold butter cut into small pieces. Operate the blades several times until a sandy compound is obtained.
Using the mixer intermittently will ensure that the mixture does not heat up excessively
Turn off the blades and add the sugar together with the lightly beaten egg and then grate the zest of an untreated lemon being careful to remove only the yellow part and not the white part which is bitter.
Operate the robot again for a few moments, this time lowering the speed so the blades will mix the dough without whipping. As soon as the mixture has blended transfer it to the pastry board.
Compact quickly with your hands, so gluten will not develop, just long enough to obtain a smooth and homogeneous dough.
Leave it to rest in the fridge for about 30 minutes.
After the necessary time, put your dough on a floured pastry board and roll out the pastry with a rolling pin: the dough should be about 1/2 cm.
If you have a muffin stamps you can use it, if not with a pastry cutter make circles of 12 cm in diameter that you will insert in the previously buttered and floured molds, pressing on the bottom and on the edges to make the shortcrust pastry adhere well.
With a fork, prick the base, to prevent it from swelling during cooking.
Stuff the tarts with the jam you prefer and then close them with strips of shortcrust pastry or create decorations with specific molds to make the tarts more fun, using your imagination.
I used the nuts (Pine-nuts and Walnuts).
Put the molds in a pan and bake in a preheated oven at 180 degrees for about 30 minutes.
Once cooked, let them cool a little in the half-open oven, then turn them out and serve them.
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