Ingredients
- 1 3/4 cup all-purpose flour
- 8 tablespoon unsalted butter, chilled and cut into small pieces
- 3 tablespoon almond flour
- 1 teaspoon freshly ground black pepper
- 2 teaspoon each whole large eggs
Preparation
Baking Directions:
Combine flour, butter, sugar, almond flour, salt, and pepper in food processor.
Process for 12 seconds, until the mixture has a dry, crumbly texture resembling coarse cornmeal.
Add the eggs to the mixture in the food processor and pulse 14 times, just until the dough begins to hold together in a mass and just before it turns into a ball.
If it seems too sticky, the dough may require the addition of another 1-2 tablespoons of flour; pulse the dough again after this addition.
Remove the dough from the bowl of the food processor.
Work it into a ball using your hands and then flatten the dough into a disc.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
Prepare a 10.5-inch tart with a removable bottom by buttering the bottom and sides of the pan.
On a floured work surface, roll the chilled dough out to a thickness of one-eighth inch.
Place the prepared tart pan upside down onto the dough.
Using a paring knife, cut the dough around the pan, leaving a 1.5-inch border around the pan.
Press the dough into the bottom and up the sides of the pan and smooth the edges along the top.
Place the pan on a baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour.
