Procedure

• To prepare a sablé shortcrust, the butter should be at 50°F. If you store it in the fridge door, you can use it without leaving it at room temperature; if you store it on the coldest shelf, let it sit at room temperature for about 10 minutes.

  In a stand mixer fitted with a paddle attachment, add the flour and the butter cut into small cubes. Mix the ingredients at medium speed until you get a sandy texture.
  Stop the mixer and add the granulated sugar, salt, lemon zest, orange zest, and the seeds from the vanilla bean. Mix, then add the egg. Turn the mixer on and mix quickly, just enough to combine the ingredients. This way, you won’t form a gluten network, and your cookies will be very crumbly.

  Pour the mixture onto your work surface and knead quickly until you get a smooth dough.

  Wrap it in plastic wrap and place it in the fridge to rest for 1 hour. If you have time, let it stabilize overnight.

  The citrus shortcrust pastry is ready to use.

  
  How to knead by hand
  The process is the same. Be careful with the sanding because your hands will warm the butter quickly; work the all-purpose flour and butter rapidly.

  Follow the exact same steps by kneading the shortcrust pastry in a large bowl.

• After resting, take the shortcrust pastry and work it on the countertop or in a stand mixer for 1 minute. This step helps achieve a homogeneous and pliable dough.

  The pastry can be used to make cookies, tartlets, tarts, and mini-tarts; each preparation will have a different baking time depending on the thickness you choose. Generally, cookies that are 4/5 mm thick bake in a preheated static oven for 12/15 minutes, while tarts that are 3 mm thick without filling bake in a preheated static oven for 20/25 minutes.