Almond Tart - Crust
|Unbleached all-purpose flour||3⁄4 Cup (12 tbs)|
|Granulated sugar||1 Tablespoon|
|Sweet butter||5 Tablespoon, cold|
|Vanilla extract||1⁄2 Teaspoon|
Mix flour and sugar together.
Working quickly, cut in cold butter with 2 knives or a pastry blender until mixture resembles oatmeal.
Add vanilla and 2 teaspoons of the water and toss with a fork until dough just holds together.
(Add more water, a few drops at a time, if necessary.) Do not overwork.
Press dough evenly into an 8-inch false-bottom tart pan.
Chill in refrigerator for 45 minutes.
Preheat oven to 400Â° F.
Line the chilled dough with aluminum foil and fill with dried beans.
Bake in the lower part of oven for 8 minutes.
Remove foil and beans and bake for 5 minutes longer.
Remove from oven.