Almond Pastry Crust
- 1/4 cup slivered, blanched almonds, lightly toasted and cooled
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 large egg yolk
- 1/4 teaspoon almond extract
- 3 tablespoons ice water
In a food processor fitted with a metal blade, pulse to finely grind the almonds. Add the flour, sugar and salt, and process to blend. Add the butter and pulse until the mixture resembles coarse crumbs. With the machine running, add the egg yolk and extract through the feed tube and process until combined. Add the ice water and process just until a dough forms. Remove from the machine. Fit into a 9-inch tart pan with a removable bottom, pressing the dough first along the sides and then evenly across the bottom. Place in the freezer for at least 30 minutes to 1 hour.
Preheat the oven to 375 degrees F.
Line the dough with parchment paper and pie weights or beans. Bake for 15 minutes. Remove the parchment and weights and bake until golden brown, about 25 minutes. Remove from the oven and let cool completely on a wire rack before filling.
Recipe courtesy of Emeril Lagasse, 2007