Equipment
Ingredients
Pastry Dough
- 350 g unsalted butter, softened
- 220 g granulated sugar
- 2 egg
- 550 g almonds, coarsely pulverized
- 625 g all-purpose flour
- 1 g baking powder
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 345 kcal
- Protein
- 8 g
- Carbohydrates
- 31 g
- Fat
- 22 g
- Fiber
- 3 g
- Sugar
- 9 g
- Sodium
- 12 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 43 mg
- Potassium
- 189 mg
- Calcium
- 68 mg
- Iron
- 2.0 mg
- Magnesium
- 63 mg
- Phosphorus
- 139 mg
- Zinc
- 0.9 mg
- Vitamin A
- 98 mcg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 5.8 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.38 mg
- Niacin
- 2.2 mg
- Folate
- 56 mcg
- Water
- 9 g
Sources: USDA FoodData Central
Method
Preheat the oven to 175°C (350°F).
Place the softened butter in the mixer bowl and cream on medium speed until smooth.
Slowly add the sugar to the butter and beat until the mixture is well blended.
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Incorporate the pulverized almonds into the butter mixture and beat thoroughly.
Sift the flour and baking powder together in a separate bowl.
Add the sifted dry ingredients to the wet mixture and beat until just combined.
Transfer the dough to wax paper and shape it into a rectangle approximately 25cm by 15cm (10 by 6 inches) and 2.5cm (1 inch) thick.
Wrap the dough rectangle tightly in plastic wrap and chill in the refrigerator for at least 2 hours.
Roll the chilled dough on a lightly floured surface into a square approximately 48cm (19 inches) wide.
Cut out circles using a 10cm (4 inch) cutter; gather and re-roll scraps to yield 26 circles in total.
Lightly grease 26 tart pans (7.5cm / 3 inch) with butter.
Line each pan with a dough circle and prick the bottom surface with a fork.
Place pans on a baking sheet and bake at 175°C (350°F) for 15 minutes until the shells are crisp and lightly browned.
Chef's Notes
- Ensure your butter is truly softened, not melted, for optimal creaming. This incorporates air, contributing to a lighter pastry.
- Grinding your own almonds coarsely will provide a better texture than using finely milled almond flour, which can make the pastry gummy.
- Chilling the dough is crucial. It allows the gluten to relax and the fat to firm up, preventing shrinkage and making the dough easier to roll and handle.
- When pressing the dough into the tart pans, work quickly and gently to avoid warming it too much, which can lead to a tough crust.
- Baking blind (pricking the bottoms) is essential to prevent puffing and ensure an even, crisp base for your fillings.
Storage
Refrigerator: 5 days — Keep in an airtight container to maintain crispness.
Freezer: 3 months — Wrap well to prevent freezer burn.
Reheating: Warm in a 150°C (300°F) oven for 5 minutes if shells become soft.
Troubleshooting
Dough is too soft or sticky to roll
Cause: Dough has become too warm or was not chilled long enough
Fix: Return the dough to the refrigerator for 20-30 minutes before continuing
Prevention: Ensure a minimum 2-hour chill time and work in a cool kitchen
Tart shells shrink down the sides of the pan during baking
Cause: Dough was stretched when lining the pans, or was not rested
Fix: Cannot be fixed once baked
Prevention: Gently drape the dough into the pans without pulling; ensure dough is cold when entering the oven
Cultural Context
Almond tart shells, known as 'pâte sucrée aux amandes' in French, are a sophisticated variation of traditional sweet pastry. The addition of ground almonds lends a richer flavor and a slightly more crumbly, delicate texture, making them a popular choice for elegant French patisserie and tarts.
