Crumbly sweet pastry (pate sablee) with almonds

4 servings

Ingredients

Quantity Ingredient
8 tablespoons (1 stick) unsalted butter,
Softened
1 cup Plus 6 tablespoons
Confectioner's sugar, sifted
1 Egg
1 teaspoon Salt
1¼ cup Allpurpose flour
½ cup Ground almonds

Directions

In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt and beat until combined. Stir together flour and almonds and add to butter mixture. Slowly mix just until flour is evenly moistened. Do not let it form a ball. Remove dough from bowl onto a lightly floured work surface and form into 2 balls.

Flatten each ball into a disk, wrap well, and refrigerate a minimum of four hours or as long as 4 days .

Yield: 2 9 to 10 inch tart shells These two different pastry doughs have very different textures. The first is flaky due to the incorporation of butter in small pieces: as the dough cooks, the butter melts and the water in it turns to steam and puffs up the dough. The second dough is tender and crumbly: the butter is well creamed as for a cookie; the confectioner's sugar adds tenderness due to the cornstarch it contains; the ground almonds, which can be substituted for some of the flour in any pastry dough recipe, add an interesting graininess.

TOO HOT TAMALES SHOW #TH6296

Related recipes