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Sweet Tart Dough

This is the perfect dough for fruit tarts and cream pies. It’s easy to work with and does not crumble as you try to mold it into a pan. The almond flour gives it a nice nutty flavor. Try substituting hazelnut flour instead of almond flour for a darker color and taste that pairs well with chocolate fillings.


Recipe Details

  • Yield: 2 nine inch fluted tart molds (32 ounces)
  1. Sift the powdered sugar, almond flour, salt, and first measurement of flour together. Set aside.
  2. In the bowl of a stand mixture fitted with the paddle attachment, combine the butter and granulated sugar and paddle until smooth.
  3. Add the vanilla extract and eggs slowly until combined.
  4. Add the sifted dry ingredient mixture and paddle until fully blended making sure to scrape down the bottom and sides of the bowl often.
  5. Add the second measurement of flour and paddle until just blended making sure not to over mix.
  6. Turn the dough out onto plastic wrap and divide into two small, flat disks (each disk will weigh about one pound).
  7. Wrap tightly and refrigerate for at least two hours before use.

Related Recipes: Blackberry Tart, Fresh Plum & Pistachio Tart

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