This tart dough is the basic crust I use for all my sweet tarts. It yields an incredibly crumbly crust, thanks to the almonds and butter, and it’s easy to make to boot! All you’ll need is a food processor – it’ll do most of the work for you!
The step-by-step videos in this recipe will show you exactly how to make the dough – and roll it and line your tart mold with it – in two easy steps. So make sure to watch them.
Are you ready to roll up your sleeves and make a tart? I am…
Here’s a superb tart to make with this dough: Pear tart with hazelnut frangipane and cardamom Chantilly
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.