Ingredients Jump to Instructions ↓

  1. 8 tablespoons 120ml Unsalted butter - (1 stick) - softened

  2. 1 cup 198g / 7oz Confectioner's sugar - sifted

  3. 6 tablespoons 90ml Confectioner's sugar - sifted

  4. 1 Egg

  5. 1 teaspoon 5ml Salt

  6. 1 1/4 cups 78g / 2.8oz All-purpose flour

  7. 1/2 cup 73g / 2.6oz Ground almonds

Instructions Jump to Ingredients ↑

  1. 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.

  2. This recipe yields enough dough for two 9- to 10-inch tart shells.


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