Rustic Apple Almond Tart
|For tart dough|
|All-purpose flour||3 Cup (48 tbs) (1/2 Cup Extra For Dusting)|
|Cold unsalted butter||1⁄2 Cup (8 tbs), cut into small pieces, ice cold (1 Stick)|
|Solid vegetable shortening||1⁄2 Cup (8 tbs), ice cold|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Ice water||2 Tablespoon|
TO MAKE THE TART DOUGH Combine the flour, salt, and sugar in a food processor fitted with the metal blade.
Add the butter and shortening, and pulse until the mixture resembles coarse meal.
Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form.
Do not overprocess. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender to cut the butter and shortening into the flour mixture.
Add the sour cream and ice water, and mix just until it comes together and forms a mass.) Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1 inch thick.
Wrap in plastic wrap and refrigerate while you are making the filling.
Position a rack in the center of the oven.
Preheat the oven to 400°F.
Have a large, unrimmed baking sheet ready, preferably nonstick.