Tear off a little piece of dough from the edge and roll it into a “dough ball.” Dip the dough ball in flour and use it to push the dough into the sides of the tart pan. Lay the dough in a 10-inch tart pan, pressing it gently into the pan. On a lightly floured work surface, use a rolling pin to roll the dough 1/8 to 1/4 inch thick. Take the dough out of the fridge 20 to 30 minutes before you’re ready to use it and let it come to room temperature. (All this could have totally been done ahead of time-like yesterday or even last week!) Step 5 Form the dough into a flat disk, wrap it in plastic, and refrigerate for at least 45 minutes. Repeat this process one or two more times, dusting with flour if it sticks. Using the heel of your hand, schmear the dough straight forward and then roll it back with your fingertips. When the dough has come together, dump it out onto a clean, lightly floured work surface. If not, pulse the dough with 1 to 2 more tablespoons water. Check the consistency of the dough by squeezing a handful-if the dough sticks together, it’s done. If the mixture is still very dry and crumbly, add 1 more tablespoon cold water. Step 3Īdd 1 tablespoon cold water to the mix and pulse two or three times-the dough should start to come together in a ball. Step 2Īdd the butter, sugar, all-purpose flour, almond flour, egg yolk, and salt and pulse, pulse, pulse until the mixture is the consistency of grated Parmigiano cheese. Put the almonds in a food processor and pulse until pulverized.
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