Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 tb (1 stick) unsalted butter,
Softened
1 c Plus 6 tablespoons
Confectioner's sugar, sifted
1 Egg
1 ts Salt
1 1/4 c All purpose flour
1/2 c Ground almonds

In an electric mixer, cream together butter and sugar until light and
fluffy. Add egg and salt and beat until combined. Stir together
flour and almonds and add to butter mixture. Slowly mix just until
flour is evenly moistened. Do not let it form a ball. Remove dough
from bowl onto a lightly floured work surface and form into 2 balls.
Flatten each ball into a disk, wrap well, and refrigerate a minimum
of four hours or as long as 4 days .

Yield: 2 9 to 10 inch tart shells

These two different pastry doughs have very different textures. The
first is flaky due to the incorporation of butter in small pieces: as
the dough cooks, the butter melts and the water in it turns to steam
and puffs up the dough. The second dough is tender and crumbly: the
butter is well creamed as for a cookie; the confectioner's sugar adds
tenderness due to the cornstarch it contains; the ground almonds,
which can be substituted for some of the flour in any pastry dough
recipe, add an interesting graininess.

TOO HOT TAMALES SHOW #TH6296

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