Sweet Tartlet Pastry Dough

By Sharon

Oct 21

This pastry dough has a small amount of almond flour and is good for making tarts.  The mixing method is different than a traditional pastry dough because you cream the butter and sugar instead of crumbling cold butter into the dough.  The finished product is similar to a shortbread cookie.

Sweet Tartlet Pastry Dough
90grams unsalted butterroom temperature
50grams granulated sugar
pinch kosher salt
1whole vanilla beanseeds scraped and bean set aside
1large egg
20grams almond meal
160grams all-purpose flour
In a medium mixing bowl, cream the butter, sugar and salt.  And the scraped vanilla bean seeds and beat until fluffy.

After scraping the vanilla beans from the pod put the pod in an air-tight container with granulated sugar.  This will give you vanilla sugar for other uses.  I processed my sugar with the vanilla pods in it using my food processor and used that in this recipe instead of scraping a fresh pod.

Add the egg and mix to combine.
Add sifted almond meal and flour and mix with a spatula until the mixture forms a dough.  Do not beat.
Wrap tightly in cling wrap, flatten and refrigerate for 2 hours to rest.
Flour the work bench, lay pastry dough on top and dust again with flour.
Roll to a desired thickness and prick well with a fork.  Cut rounds with a 12-cm cookie cutter and lay into 10-cm diameter tartlet pan.
Gently press into tins to fit and roll over tartlets with a rolling pin to trim edges.  Refrigerate for 1 hour.

                                                                                              When you get to the end of your pastry dough and are re-rolling the leftover pieces it can be easier to place the dough between 2 sheets of cling film or parchment to roll out.  It helps keep the dough from getting too dry from additional flour.

Preheat oven to 325°F/160°C/Gas Mark 3.
Line the crust in the tartlet pan with parchment and fill with pie weights, dried beans or dry rice to keep the crust from shrinking up.  Bake for 8 minutes, remove the parchment and weights and continue to cook another 5 to 7 minutes or until golden.
 Once you make these tart shells you can fill them with your favorite sweet filling.  Try the Meyers Lemon Tart Filling.