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1 cup plus 2 tablespoons (185g)
all-purpose flour,
plus more for rolling
¼ cup (25g) almond flour
70g confectioners' sugar
¼ teaspoon ground ginger
a pinch of salt
115g unsalted butter, cut into ½-inch
cubes and chilled
1 large egg yolk
a drop of vanilla extract
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Method:
Put the all-purpose flour, almond flour,
confectioners' sugar, ginger and salt in the bowl of a food processor.
Pulse a few times to mix, then add the butter and pulse until the
mixture resembles small peas, about 15 times. With the machine
running, add the egg yolk and vanilla extract and process just until
the dough begins to clump into large pieces, about 20 seconds.
Form the dough into a ball, press it into a 1-inch thick dish and wrap
tightly in plastic wrap. Chill until firm, at least an hour.
The dough will keep for up to 2 days in the refrigerator or up to 1
month, well wrapped, in the freezer. If frozen, thaw in the
refrigerator before use. Lightly flour a work surface and a
rolling pin. Roll the dough to a
⅛-inch thickness, rotating
the circle a quarter turn with each roll. Lightly flour the
dough and loosely roll it around the rolling pin, then unroll it into
a 10-inch tart pan with a removable bottom or a 10-inch tart ring set
on a parchment paper-lined baking sheet and press it up against the
sides. Trim off any excess. Line the tart shell with
parchment paper and fill with pie weights or dried beans. Bake
for 10 minutes. Remove the pie weights and parchment paper and
bake until the dough is golden brown and dry to the touch, about 13
minutes more. Cool completely on a rack.
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