Paté Frolle

Name: Paté Frolle
Yield: 0 serving
Cuisine: Bake
Ingredients: 180.00 g flour cake; salt just a pinch; 90.00 g almonds ground; 125.00 g butter; 90.00 g castor sugar; 1.00 eggs; 1.00 eggs yolk only; 1.00 lemon zest only

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By Food24 November 03 2009

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Ingredients (8)

180.00 g	flour — cake
	salt — just a pinch
90.00 g	almonds — ground
125.00 g	butter
90.00 g	castor sugar
1.00	eggs
1.00	eggs — yolk only
1.00	lemon — zest only

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Method:

1. Sift the flour and salt onto a marble slab or a clean work surface. Make a well in the centre and sprinkle ground almonds onto the flour.
2. Place butter, castor sugar, eggs and rind in the centre. Using the fingers of one hand, and with a pecking motion, combine centre ingredients until well blended. Using a palette knife in the other hand, draw in flour and cut into butter mixture. Draw together and knead until smooth. Do not overwork the pastry, leave it to relax in the fridge for 1 to 2 hours.