Almond Shortcrust Pastry

Almond shortcrust pastry is very easy to make, keeps well and is suitable for biscuits or tart bases.

Almond Shortcrust Pastry

Natalija
I found this recipe on the French website Meilleur du Chef (https://www.meilleurduchef.com/fr/recette/pate-sablee-amande.html) and since then, I have not looked for any other options.
Here is my translation from French. Try making this dough and baking a fruit or berry pie from it.
Prep Time 15 minutes
Resting time 1 hour
Total Time 1 hour 15 minutes
Servings 1 pie

Ingredients
  

  • 120 g softened butter
  • 75 g powdered sugar
  • 30 g almond flour
  • 1 pinch of salt
  • 1 tsp liquid vanilla (1 packet of vanilla sugar or 1 vanilla pod)
  • 1 egg (beat a little with a fork)
  • 200 g flour

Instructions
 

  • Place butter, powdered sugar, almond flour, salt, vanilla, egg and flour in a mixer bowl.
  • Using a paddle attachment (sheet), mix the ingredients at low speed until smooth. Be careful: do not mix the dough for too long.
  • Form the dough into a ball.
  • For convenience, flatten a little, wrap in cling film and put in the refrigerator for at least 1 hour. After an hour (or even better the next day), you can start making the pie.
  • This dough keeps well frozen, so I always make a double batch, dividing it into 2 parts: I cook one part right away, and the other one stays in the freezer until the right time.
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