Paté Frolle

Recipe from: 12/1/1993 12:00:00 AM
Ingredients 8
Servings 0


  • 180
    cake flour
  • pinch of salt
  • 90
    ground almonds
  • 125
  • 90
    castor sugar
  • 1
  • 1
    egg yolk
  • 1
    lemon, grated rind


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.

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