Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Almond Tart Shell 3.2 (13) Add your rating & 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: 1 4-by-13-inch shell Use this to make our Pear Tart. Ingredients ¼ cup whole blanched almonds (about 1 ¼ ounces) 1 cup plus 2 teaspoons all-purpose flour, plus more for work surface ¼ teaspoon baking soda ⅛ teaspoon salt ½ cup (1 stick) unsalted butter, room temperature ½ cup sugar 1 large egg yolk ¼ teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. Spread the almonds in a single layer on a rimmed baking sheet; toast in oven until light golden and fragrant, seven to 10 minutes. Let cool completely, then finely grind in a food processor. Set aside. In a small bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until smooth and light, about one minute. Add almonds, egg yolk, and extract, and beat on medium speed until well combined. With mixer on low speed, gradually add flour mixture, beating until just combined to form a dough. Turn out onto a piece of plastic wrap; pat into a flattened rectangle. Wrap, and refrigerate until firm, at least one hour or overnight. Reheat oven to 350 degrees. On a work surface that is lightly floured, roll out dough to a six-by-16-inch rectangle, about 3/8 inch thick. Fit into a four-by-13-inch rectangular tart pan with a removable bottom. Trim flush with edge of pan. Prick bottom of dough all over with a fork. Chill until firm, about 15 minutes. Place tart pan on a baking sheet; bake until crust starts to brown around the edges, 13 to 14 minutes. (Dough will be slightly puffed in spots.) Transfer to a wire rack. Using a metal spatula, gently press on dough until it is smooth and flat. Let cool completely. Rate it Print