This is a delicious and forgiving recipe for tart shells that doesn’t require blind baking. Use as a base for frangipane tarts, fruit tarts, custard tarts–tarts all-day!
TitleCourse: DessertDifficulty: Easy
This recipe is based on Shirl Gard’s Almond Sablé Tart Shells.
- Mixing Bowl
250g butter, softened
75g confectioners’ sugar, sifted
75g granulated sugar
75g almond flour
- Wet Ingredients
100g eggs (2 large)
20g egg yolks (1 large)
- Dry Ingredients
550g all-purpose flour
½ teaspoon sea salt
- Equipment Used
9″ tart pan with removable bottom
- Tart Dough
- Pulse soft butter with confectioners’ sugar in a stand mixer outfitted with a paddle, or use a hand-held mixer, on low speed until combined. Increase to medium speed and mix until creamy and well blended. Scrape down the sides of the bowl.
- Add almond flour and granulated sugar to mixer bowl and mix low speed.
- Whisk eggs with the yolk, then pour into bowl with mixer running on low speed. Mix until blended.
- Pulse in flour on low speed, ⅓ at a time, until the dough just comes together.
- Transfer dough to counter and press together. Divide the dough into 3 portions: 375 grams each. Shape into round disks about 6″ (15 cm) in diameter, and wrap in plastic.
- Chill until firm, preferably overnight. This dough freezes well, and can be frozen for up to three months.
- Form Dough in Pan
- Temper one disk (375g) of cold dough from the refrigerator about 15 minutes at room temperature. Roll out the disk of dough to a 13″ round (33 cm) and a thickness of ⅛” (3 mm).
- Roll up on the rolling pin and lift it into the tart pan. Work quickly to keep the dough cold. Fit the dough into the tart pan: easing it into the corners, and leaving a little extra dough extended above the top of the pan. Use a paring knife to cut off the excess at the top of the pan. If you find cracks form or the dough doesn’t stay intact as you transfer it to the pan, you can press the dough into the tart pan with your fingers, and fill any gaps with excess: it is very forgiving. Just be sure to form an even layer of dough in the pan.
- Freeze the dough in the pan before blind-baking or filling.