Flour 250 g
*Powdered sugar 125 g
Butter 125 g
Eggs 50 g (usually 1 + egg yolk)
Baking powder 1 g (organic)
Vanilla natural essence or lemon zest (1 organic lemon)
Sugar free jam, here I used mixed berry jam, choose your favorite fruits.
Cut the butter into small pieces.
Put flour into a mixing bowl with butter, vanilla (or lemon), mix, then add powdered sugar, eggs, salt and baking powder.
Mix until dough is formed. Allow to stand at least 30 minutes in the fridge.
Preheat the oven at 338° F.
Line a pan with parchment paper.
Roll out your dough (keep 1/4 for decorations) on a flat surface and place down into a (9-inch) pie pan and press down along the bottom and all sides. Pierce the dough by using a fork. Cover with parchment paper and use some dried beans or chickpeas to hold it down. Bake for 15/18 minutes, to cook the crust. Apply jam and use the remaining dough to make decorations on top. Here we used some leaf molds but you can make the classical strips and place in a pattern over the top of the tart, pressing the ends to stick firmly to the tart edge. Bake for 15-18 minutes at 350 F until brown (fan mode).
*I get my powdered sugar by using my food processor: I pour sugar (even cane sugar), add the lemon zest, then I add all the other ingredients.
This pie dough is simple and excellent; you can use it for many purposes, for example biscuits or for the Pumpkin pie, here.
Background music: “Wonderful tonight”, by Eric Clapton