Almond Shortcrust Pastry

Name: Almond Shortcrust Pastry
Yield: Makes enough for 12 tartlets
Ingredients: 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

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

Source: Martha Stewart Living, August 2006

Makes enough for 12 tartlets

Yield

Ingredients

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

Directions

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.