Almond Flour Tart Crust in a Pastry Shell

Almond Flour Tart Crust in a Pastry Shell keeps the shopping list focused on g Butter Room temperature, g Confectioner's Sugar, and g Pastry Flour or all purpose *see note. It serves 10 Individual Tarts.

Count on 20 minutes of prep, 10 minutes of cooking, 30 minutes of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 150 g Butter Room temperature
• 120 g Confectioner's Sugar
• 300 g Pastry Flour or all purpose *see note
• ¼ t Baking powder
• 45 g Almond Flour
• 75 g Eggs beaten

How the cooking goes

1. In the bowl of a electric mixer fitted with the paddle attachment, cream butter and sugar until the texture looks smooth.
2. Put flour, baking powder and almond flour, and mix on low until crumbly and the butter is completely incorporated.
3. Whip the eggs and then add all at once and mix until incorporated.
4. Wrap in plastic wrap, pat flat and chill thoroughly, about an hour or two. Overnight works too!
5. Stop here if you are going to use the dough for a tart that does not require pre-baking!

To Par Bake (or blind bake)

1. Preheat an oven to 350F.
2. Roll to 3mm thick either on a piece of parchment or on a floured surface. Chill at least 30 minutes.
3. Remove from parchment to line a large tart pan up to 12” in diameter. Or cut with ring molds slightly larger than the mini tart pans you are using. Place one dough circle over each mold and gently place it in the crease and the press to line. Chill.
4. Cut baking paper that will fit inside your molds. Crumple it up to make it pliable.
5. Cut off the excess on the top of the chilled and lined tart shells. Place parchement inside and fill with beans or rice. You find that rice doesn’t work as well as medium sized beans. Chill again if they got warm.
6. Oven-bake in preheated oven for 8-11 minutes with the beans or until the parchment lifts out easily and the sides have begun to brown. Remove the parchment and beans and keep it to one side to cool. You can reuse both again!
7. Continue baking until the surface is deep gold.
8. Cool completely! You can store them for 5 days or use them immediately.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pie crust, open How to Lattice Pie Crust Chilled Before Rolling and Pâte Sablée for the Dessert Plate.