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Pâte Sucrée

Yields 1 14-inch crust or 2 9-inch crusts Servings


  • 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


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.