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Simple Press-In Almond Tart Crust – vegetarian recipe
Stav Kogan

Simple Press-In Almond Tart Crust

A simple, press-in dough that results in a wonderfully crisp, buttery, and richly flavored base. The finely ground almonds give it a tender, cookie-like texture perfect for any tart filling.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 9 one 9-inch crust
Calories: 210
Ingredients Method Nutrition

Ingredients
  

  • 6 tablespoons (85 g / 3 oz) unsalted butter, softened
  • 1/2 cup (100 g / 3.5 oz) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon (10 ml / 0.3 fl oz) almond extract
  • 2/3 cup (80 g / 2.82 oz) all-purpose flour
  • 2/3 cup (85 g / 3 oz) finely ground almonds (almond flour)
  • For a bright, citrusy twist, make an Orange Almond Crust by substituting the grated rind of 1 large orange for the almond extract.
  • The key to a tender, shortbread-like crust is to mix the flour and almonds just until combined. Overworking develops gluten, which can make the crust tough instead of crumbly.
  • For no-bake fillings, you can blind-bake this crust. Prick the bottom with a fork, line with parchment and pie weights, and bake at 375°F (190°C) for 15 minutes. Remove the weights and bake for another 5-7 minutes until golden.
  • Feel free to experiment with other nuts! Finely ground walnuts or pecans would also be delicious, just be sure to pair them with complementary extracts or spices.

Method
 

  1. Prepare your 9-inch tart pan by lightly buttering the bottom and sides.
  2. In a large bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light, fluffy, and well-blended. 2.
  3. Add the egg yolk and almond extract to the creamed butter and sugar.
  4. Beat again until everything is fully incorporated and smooth. 3.
  5. Add the all-purpose flour and finely ground almonds to the bowl.
  6. Mix on low speed just until the dough comes together into a crumbly mixture. Be careful not to overwork the dough, as this will keep the crust tender. 4.
  7. Transfer the crumbled dough directly into your prepared tart pan. Lightly dust your fingers with a bit of flour and press the dough firmly and evenly across the bottom and up the sides of the pan. 5.
  8. Chill the crust in the refrigerator for at least 30 minutes. This step is crucial to prevent it from shrinking during baking.
  9. Once chilled, proceed with your tart recipe's for filling and baking.

Nutrition

Calories: 210kcalCarbohydrates: 16gProtein: 4gFat: 15g

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