This rich dough is soft and a little difficult to roll, but it can be easily pressed into a tart shell -- and patched as needed. Use this recipe when making our Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche.
- Yield: Makes one 9-inch tart shell
Source: Martha Stewart Living, July 2007
- 2 sticks (16 tablespoons) unsalted butter, room temperature
- 3/4 cup confectioners' sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
With a standing mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low. Add flour and salt, and beat until just combined and crumbly (do not overmix). Shape dough into a 9-inch round disk, and wrap in plastic. Refrigerate at least 30 minutes (or up to 2 days), or freeze for up to 1 month.