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Almond Pastry
Ideal for fruit pies, custard tarts, and flans
Ingredients
| 150 g | plain flour |
| 150 g | icing sugar |
| 75 g | ground almonds |
| 1/4 tsp | salt |
| 125 g | unsalted butter, chilled and cut into small pieces |
| 1 medium | egg, lightly beaten |
Method
Preparation time: ca. 10 min / Grade of difficulty: medium / Calories per portion: n/a
The almonds provide a little more texture and flavour, the pastry retains that melt-in-the-mouth-quality.
Place the flour, sugar, almonds and salt into the bowl of a food processor and pulse to mix. Add the butter and pulse a few times until barely combined. Add the egg and pulse again until the pastry just comes together in a ball.
Divide the dough into two, form into balls, wrap in cling film and chill in the freezer for at least 45 minutes before use.
Allow a few minutes for the pastry to return to near room temperature before use.
The pastry is sufficient for 2, single crust pies or one double crust pie.
Place the flour, sugar, almonds and salt into the bowl of a food processor and pulse to mix. Add the butter and pulse a few times until barely combined. Add the egg and pulse again until the pastry just comes together in a ball.
Divide the dough into two, form into balls, wrap in cling film and chill in the freezer for at least 45 minutes before use.
Allow a few minutes for the pastry to return to near room temperature before use.
The pastry is sufficient for 2, single crust pies or one double crust pie.
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