Medium

Semi-salted butter

Flour

Powdered almonds

Powdered sugar

Sweet pastry

In the bowl of your food processor fitted with the sheet, blend the butter until soft.You can skip this step by using room-temperature butter (but we don't always think to take the butter out first).

Then add the powdered sugar, almond powder, egg and salt.Run your food processor at medium speed until your mixture is smooth.

Add the flour and knead at slow speed. It's best to&nbsp;knead as little as possible&nbsp;and stop as soon as the flour is incorporated into the mixture, even if it doesn't form a nice ball of dough. The more you mix, the crumblier your dough will be, the harder it will be to work with, and the more fragile it will become once baked. It's also to avoid this that it's best to use a type 55 flour, which will be less likely to shrink when baked.

You can refrigerate the dough in cling film for at least 2 hours before rolling it out.

Line a pie dish with your sweet pastry, then chill for 15 minutes. This will prevent the pastry from shrinking during baking.

The sweet pastry is baked at 160°C in a fan oven. The baking time varies depending on what you're going to do with your tart afterwards: <ul><li>Prefer a slightly shorter baking time, around 15 minutes if you then want to top it with an almond cream that will require you to bake your tart base again.</li></ul> <ul><li>If your tart doesn't return to the oven, bake it for around 20 minutes (to be adapted according to your oven). </ul></li>

Medium

180 min

Dessert

Ambassador

Servings

8

Nutrition

/ per serving

Directions

Step #1

5 min.

Step #2

5 min.

Step #3

2 min.

Step #4

180 min.

Step #5

5 min.

Step #6

20 min.

Sign in