No-Fail Butter Tart Crust

No-Fail Butter Tart Crust
Photo by Ben Fink


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

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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