New This Month

Almond Shortcrust Pastry

This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets.

  • Yield: Makes enough for 12 tartlets

Source: Martha Stewart Living, August 2006


  • 1/3 cup whole blanched almonds
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 to 2 tablespoons ice water


  1. Finely grind almonds in a food processor. Add flour, sugar, and salt; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add yolk and 1 tablespoon ice water; pulse until dough just comes together, adding up to 1 tablespoon more water if needed.

  2. Shape pastry into a disk, and wrap in plastic. Refrigerate at least 30 minutes (up to 3 days) before rolling.

Cook's Notes

Pastry can be frozen up to 1 month.


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