Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Almond Shortcrust Pastry Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 12 tartlets This nutty shortcrust pastry becomes the perfect base for our favorite Blueberry Jam Tartlets. Ingredients ⅓ cup whole blanched almonds 1 ½ cups all-purpose flour 1 tablespoon sugar ½ teaspoon salt ½ cup (1 stick) cold unsalted butter, cut into small pieces 1 large egg yolk 1 to 2 tablespoons ice water Directions 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. 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. Rate it Print