Almond shortbread pastry

Time 30 minutes
Yields Makes a generous amount for 1 tart (9-by-9-inch square or 10 inches round)
Almond shortbread pastry

In a food processor, cream the butter. Scrape down the sides of the bowl. While the machine is running, mix in the granulated sugar, powdered sugar, almond meal and salt just until incorporated.


Add the egg, beating continuously. Add the flour and pulse just until the dough pulls away from the sides. Form the dough into a ball, cover in plastic wrap and refrigerate for at least 3 hours, or overnight.

Adapted from “Eric Kayser’s Sweet and Savory Tarts.” You can use extra tart dough to make tartlets or cookies. The extra dough also can be frozen for later use. (To defrost, place the frozen dough in the refrigerator the day before you need it to thaw slowly.) Almond meal is available at well-stocked supermarkets and health food stores. To grind almonds, pulse blanched almonds in a food processor until finely ground.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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