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Sweet Tartlet Pastry Dough
By Sharon
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 |
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.
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.
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.
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.