Classic Shortcrust Pastry

Method

1. Sift the flour into a separate bowl.
2. In a large bowl, place the soft butter, then add grated lemon zest (avoid the white pith) and grated orange zest.
3. Add sugar, vanilla seeds (preferably from a pod), and salt.
4. Begin mixing the ingredients until the butter reaches a pomade-like consistency. This can be done by hand or with a planetary mixer using the leaf hook.
5. When working by hand, use the back of your hand (not the palm) to avoid overheating the dough.
6. Break the eggs with a fork (without beating them) and gradually incorporate them into the butter mixture, mixing gently with the back of your hand.
7. Gradually add the sifted flour in a rain-like manner, incorporating it with delicate movements using the back of your hand.
8. Once all the flour is absorbed, the dough should not be too sticky. If it is, add a little more flour, but do not overdo it.
9. Lightly dust the work surface with flour and transfer the dough. Work it just enough to make it smooth, using minimal movements.
10. Form the dough into a ball or a flattened disc.
11. Wrap it evenly in plastic wrap.
12. Refrigerate for at least 3 hours, but preferably 12 hours for optimal resting.
13. Use the pastry for tarts or cookies.