Breton Shortcrust Pastry

Method

1. In a stand mixer fitted with the paddle attachment, place cold butter and aromas (vanilla and lemon zest).
2. Add all dry ingredients: icing sugar, 00 flour, salt, and baking powder.
3. Mix on low speed until the mixture reaches a sandy consistency.
4. Add one egg and continue mixing for about 2 minutes until the dough comes together.
5. Remove the dough from the paddle, compact it, flatten into a rectangle, wrap in plastic film, and refrigerate for at least 30 minutes, preferably 2 hours.
6. Roll out the chilled dough to a thickness of 3-4 mm.
7. Line a tart ring with the dough. For this richer dough, line with parchment paper and fill with pie weights (rice or beans) to prevent rising.
8. Bake at 165°C (329°F) for 25-30 minutes, until golden. Remove weights halfway through if desired. Let cool completely.