No-Fail Butter Tart Crust

No-Fail Butter Tart Crust
Photo by Ben Fink


  • 1 oz. (¼ cup) cake flour; more for dusting
  • 1 large chilled egg, lightly beaten
  • 4-½ oz. (1 cup) all-purpose flour
  • ¼ tsp. salt
  • 2 oz. (2/3 cup) confectioners’ sugar
  • 4 oz. (8 Tbs.) chilled unsalted butter, cut into 8 pieces
  • ½ tsp. baking powder
  • + 1 more ingredients
    • 3 Tbs. ground blanched almonds

In a large, deep bowl, mix the flours, sugar, almonds, baking powder, and salt. Add the butter and beat with an electric mixer with the whisk attachment on low speed until most of the butter is the size of peas, about 11/2 min. The mixture will look crumbly, and the crumbs will vary in size. Add ...

View full recipe at Fine Cooking


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