Sweet Tart Dough

Make two -13 in. OR one-13″ AND three-8″

285g  (1 1/4 c) unsalted butter at room temp.  Cut into small 1/2 inch pieces

150g (1 c) powdered sugar

100g (1-1 1/4 c) slivered/sliced almonds ground in food processor or almond flour

3/4 tes. salt

1/2 tes. vanilla bean pulp or extract

2 lg. eggs at room temp. lightly beaten

490 g (3 1/2 c) all-purpose flour

In food processor grind almonds.  Add flour and powdered sugar and pulse to mix.

Add salt and butter and pulse until the butter is coarse and uniform.

Mix eggs and vanilla then with processor running, add in one thin stream just until dough comes together to form a soft, moist dough that does NOT clean the sides of the bowl completely, but DOES hold together.  Don’t overdo it.

Gather the dough into a ball and divide it into:  two -13 in. OR one-13″ AND three-8″ OR according to the size of your tart pans.

Press each into a disk and wrap well in plastic and refrigerate for at least 4 hours or up to 2 days. (Dough can be frozen for up to a month.  Remove from the freezer and can be rolled within 10 minutes.)

Roll the dough to 1/16-1/8″ thickness and place inside the tart pans.  Chill before baking.

Bake 385 degrees fahrenheit for 15 min.  Lower temperature to 340 degrees fahrenheit for 10-15 more minutes depending on the size of the tart.

 

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