Almond Crust for Tarts or Pies
We’re making a mascarpone fruit tart with almond crust for Tom and Aunty Maggy’s birthday today. Here’s the first and most important (in my opinion) part of the pie: THE CRUST!
I N G R E D I E N T S
Tart Crust
1 3/4 cups flour
1/2 cup almonds, toasted and finely ground
1/2 cup sugar
8 tablespoons melted butter
1 egg, lightly beaten
Pinch of salt
I N S T R U C T I O N S
Preheat oven to 450 degrees
Spray 8” fluted tart pan with removable bottom with nonfat cooking spray.
Crust
To make the pastry mix the flour, almonds and sugar in a medium bowl. Add the butter and mix with a fork until pebbles form. Add the egg and salt and mix well.
Press the dough into the pan fitting dough into the edges of the pan. Line the bottom of the pan with foil and fill with 2 cups of dry beans (to weight the crust down while baking). Bake for 10 minutes then remove foil and beans and place on rack to cool.
Reduce oven temp to 325 degrees
