First of all, whip the soft butter with the sugar, the aromas and a pinch of salt with the help of an electric whisk or a planetary mixer. The mixture must be very creamy, clear and fluffy. Then add the eggs and yolks one at a time while continuing to mix with the electric whisk. It is important that before adding the next egg, the previous one is perfectly blended. Continue in this direction until the eggs are exhausted. The final mixture with the eggs must be smooth, frothy and free of lumps. Now add the flour in one go and mix by hand with the help of a spatula. Then transfer the dough to a pastry board, knead it with your hands, helping with the flour to keep it from sticking, until it forms a ball. Wrap it in plastic wrap, put it in the fridge in the lower part and leave it for at least 40 minutes.
Once the dough has cooled, roll it out with a rolling pin on a pastry board or even on baking paper until it is about one centimeter thick. Form a disc or cut out on baking paper with a diameter of about 18/20 cm and place in a similar tart pan then with a low edge.
Stuffed with mandarin marmalade and decorate with shortcrust pastry strips. Now you can bake in a preheated oven at a moderate temperature at 180 ° for the first 15 minutes, then lower to 170 ° and continue to bake for another 20 minutes in a convection oven.
When golden brown, remove from the oven and allow to cool before transferring to a plate. Sprinkle with powdered sugar and serve.
Ingredients
Directions
First of all, whip the soft butter with the sugar, the aromas and a pinch of salt with the help of an electric whisk or a planetary mixer. The mixture must be very creamy, clear and fluffy. Then add the eggs and yolks one at a time while continuing to mix with the electric whisk. It is important that before adding the next egg, the previous one is perfectly blended. Continue in this direction until the eggs are exhausted. The final mixture with the eggs must be smooth, frothy and free of lumps. Now add the flour in one go and mix by hand with the help of a spatula. Then transfer the dough to a pastry board, knead it with your hands, helping with the flour to keep it from sticking, until it forms a ball. Wrap it in plastic wrap, put it in the fridge in the lower part and leave it for at least 40 minutes.
Once the dough has cooled, roll it out with a rolling pin on a pastry board or even on baking paper until it is about one centimeter thick. Form a disc or cut out on baking paper with a diameter of about 18/20 cm and place in a similar tart pan then with a low edge.
Stuffed with mandarin marmalade and decorate with shortcrust pastry strips. Now you can bake in a preheated oven at a moderate temperature at 180 ° for the first 15 minutes, then lower to 170 ° and continue to bake for another 20 minutes in a convection oven.
When golden brown, remove from the oven and allow to cool before transferring to a plate. Sprinkle with powdered sugar and serve.
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