If you are into French desserts like me, you definitely need to hold on to this one. I am using this classic recipe for most of my sweet tarts. It is easy and foolproof to make.
For the particular measurements, I am using a tart pan size 28. If you have a larger or smaller tart pan, adjust the ingredients accordingly.
- 250 gr all-purpose flour
- 90 gr sugar
- 15 gr almond flour
- 150 gr cold butter cubbed
- 1 egg
- 1 tsp vanilla extract
- 1-2 cold water
Mix the flour, sugar, almond flour, and butter using the paddle attachment in a mixing bowl. Add the egg and vanilla extract and water if needed.
Mix on low speed until a firm dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. As soon as the dough is chilled, roll out the dough on a floured surface.
Transfer the rolled dough to a tart pan and bake in a preheated convection oven at 160 C for 20 minutes.