Rich pastry dough

Rich pastry dough

Zimi tartas me avga
Title in Greek: 
Ζύμη τάρτας με αυγά
Recipes Categories: 
Rich pastry dough
Preparation Time: 

350 g (12 oz) all-purpose (plain) flour 
1 teaspoon baking powder
225 g (8 oz) butter
70 g ( 2 3/4 oz) superfine (caster) sugar
2 egg yolks
2 tablespoons brandy 
1 tablespoon grated lemon zest or 1 teaspoon vanilla extract or other flavor of choice 

Cooking Time: 
Cooking Directions: 

- Sift together the flour and baking powder into a bowl. Beat together the butter and sugar in another bowl with an electric mixer until the mixture is pale and fluffy.
-  Beat in the egg yolks, one at a time, then the brandy and lemon zest or vanilla. 
- Gradually fold in the flour mixture, a little at a time, until a light, smooth dough forms. Do not overwork it or the dough will become tough when baked. 
- Roll out the dough and use it to line large or individual tart pans for tarts with jam and dried fruits. Alternatively, it can be used to make crunchy, melt-in-your-mouth cookies (biscuits)

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