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

Martha Stewart Living, August 2006

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Recipe Summary test

Yield:
Makes enough for 12 tartlets
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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