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Crumbly Sweet Pastry (Pate Sablee) With Almonds

This pastry dough is tender and crumbly. The butter is well creamed as for a cookie; the confectioner's sugar adds tenderness due to the cornstarch it contains; the ground almonds, which can be substituted for some of the flour in any pastry dough recipe, add an interesting graininess.

Courses: Dessert
Serves: 1 people

Recipe Ingredients

8 tablespoons 120mlUnsalted butter - (1 stick) - softened
1 cup 198g / 7ozConfectioner's sugar - sifted
6 tablespoons 90mlConfectioner's sugar - sifted
1   Egg
1 teaspoon 5mlSalt
1 1/4 cups 78g / 2.8ozAll-purpose flour
1/2 cup 73g / 2.6ozGround almonds

Recipe Instructions

In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt and beat until combined. Stir together flour and almonds and add to butter mixture. Slowly mix just until flour is evenly moistened. Do not let it form a ball. Remove dough from bowl onto a lightly-floured work surface and form into 2 balls. Flatten each ball into a disk, wrap well, and refrigerate a minimum of four hours or as long as 4 days.

This recipe yields enough dough for two 9- to 10-inch tart shells.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6296 broadcast 11-11 1996) - Downloaded from their Web-Site -


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