As u can see, the pastry is the same for both recipes; when one was filled with sweet, quince puree, the second one was covered with a sweet but a little acidic plum jam. So this is my Mum's recipe for a soft, mouth watering pastry dough, valid for pies, cookies and so on!
dough:
-150 gr butter (salted/unsalted, all work fine)
-150 gr white sugar
-1 egg
-1 yolk
-lemon zest
-1 spoon vanilla extract
-350/400 grs of a mix between raising flour and regular flour (i use half-half)
-1 teaspoon of baking powder
First, mix the butter so it has a sft creamy consistency. Try to take it from the fridge about half an hour before using it. Add the sugar, and mix til the grains are well blended.
Continue mixing by adding the yolk, egg, zest, vanilla, and a spoon of yellow colorant would be ideal to get a yellowish touch. when all ingredients are well combined, add the flour, dont rush in this step and add slowly so there are no lumps. Try not no add more flour so the pastry is soft and not heavy at all.
Before using it, I would recomended it to leave it between half an hour, an hour in the fridge so it hardens a little while working with it.
For the pie, cover a standard tart mould with some butter and flour, and before using all the dough divide it into two pieces. With the first, cover the base and sides, then add the filling (i used 500 gr of quince paste and 3 generous spoons of rum to make it more easy to handle.. and it tastes great!). After that, just make some strings with the second part of the dough, making a beautiful lattice.
Take it to the oven at 160 degrees aproximately 50 minutes, but start checking at 30 minutes because it depends on each oven!
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