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Place butter (cut in pieces), sugar and honey in the stand mixer and mix, (low/medium speed – kneading hook on).
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Mix egg yolks and salt in a cup, and pour them in the mixer bowl. Mix a few seconds.
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Carve the vanilla bean and add the beans and the lemon zest to the bowl. Again, mix a few seconds.
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Sift the flour twice and add it to the bowl.
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Mix the dough for a few seconds, just the time to get a dough that won’t stick to your hands.
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Cover the bowl with plastic and refrigerate it for 2 hours.
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Roll out the dough and cut it out depending on your recipe.
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Display it on a tray or cake mold and refrigerate it 10 minutes more.
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Preheat oven to 190°C (370°F).
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Bake 15-20 minutes, or until golden brown.
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If you are making crostata you should riddle the base with a fork, add jam or Nutella, and bake.
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For a nice border I cut out leftovers with cookie cutters. In a very romantic way, this time.