Скачать или смотреть Want perfect tart shells every time? There’s an Almond Shortcrust Pastry recipe👇

All-purpose flour 200 g
Butter 82% 110 g
Icing sugar 80 g
Almond powder 30 g
Sea salt 2 g
Whole eggs 40 g

1. In a mixer bowl, combine sifted flour, icing sugar, salt, almond powder, and cubed butter. Mix at medium speed with a paddle attachment until fine crumbs are formed.

2. Add the eggs and continue mixing until the dough becomes homogeneous and pliable.

3. Roll the dough out between two sheets of guitar or parchment paper to a thickness of 3 mm.

4. Refrigerate the rolled-out dough at 3–4°C (37–39°F) for at least 3 hours, making it perfectly flexible.

Now you’re ready to create beautiful tarts and tartlets! 🥧

💡 TIP: You can store shortcrust pastry in the freezer for up to a month. Just defrost in the fridge when ready to use.