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|
|1whole||vanilla beanseeds scraped and bean set aside|
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.
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.