Tart Shells
Published February 22, 1983
- Total Time
- 1 hour, plus 2 hours' chill time
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Ingredients
1 ½ cups sweet butter, plus butter for greasing pans
¾ cup plus 2 tablespoons sugar
2 eggs
2 ⅓ cups coarsely pulverized toasted almonds
2 ⅔ cups unbleached white flour
¼ teaspoon baking powder
Nutritional analysis per serving
19 grams carbs; 42 milligrams cholesterol; 250 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 18 grams fat; 2 grams fiber; 39 milligrams sodium; 4 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Put butter into bowl of electric mixer and start beating on medium speed. Cream butter until smooth.
- Step 3
Add sugar gradually while beating. When well blended, add eggs one at a time, beating well after each addition.
- Step 4
Add almonds to mixture and beat thoroughly to blend.
- Step 5
Sift together flour and baking powder and add, beating constantly.
- Step 6
Scrape dough onto flat sheet of wax paper and shape it into a one-inch-thick rectangle measuring 10 by 6 inches.
- Step 7
Cover dough in plastic wrap and chill 2 hours or longer.
- Step 8
Lightly flour work surface and put dough on it. Roll dough out into square measuring 19 by 19 inches. With cutter about 4 inches in diameter cut out circles; there should be about 20. Gather scraps and roll dough out again. Cut into 6 to 8 more.
- Step 9
Lightly butter 26 or more 3-inch tart pans and line with circles of dough. Prick bottom of each shell with fork tines.
- Step 10
Arrange lined tins on baking sheet. Place in oven and bake about 15 minutes until crisp and lightly browned.
The recipe can be halved.
Private Notes