This almond shortcrust pastry is great with apples, pears, and other autumn fruit.
1 person made this
Makes: 8 tartlets
250g plain flour
50g finely ground almonds
50g caster sugar
125g salted butter, softened
3 egg yolks
Method Prep:5min › Ready in:5min
Put the dry ingredients and the butter in the food processor and pulse till well combined. Add the egg yolks one by one and continue to pulse until the mixture is smooth. Scrape down the sides of the food processor bowl if needed.
Shape mixture into a ball and place in an airtight container. Refrigerate until ready to use. If you leave it in the fridge until it hardens, remove it about 10 minutes before rolling it out so that it is easier to work with.
Small tartlets like the ones on the photo are baked at 200°C / Gas 6 for about 10 minutes.