Rustic Apple Almond Tart Recipe
Ingredients
TART DOUGH
2 1/2 cups all-purpose flour, plus extra for dusting
1 teaspoon salt
1 tablespoon sugar
1/2 cup (1 stick) ice-cold unsalted butter, cut into small pieces
1/2 cup ice-cold solid vegetable shortening
1/3 cup sour cream
2 tablespoons ice water
Directions
TO MAKE THE TART DOUGH Combine the flour, salt, and sugar in a food processor fitted with the metal blade.
Add the butter and shortening, and pulse until the mixture resembles coarse meal.
Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form.
Do not overprocess. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender to cut the butter and shortening into the flour mixture.
Add the sour cream and ice water, and mix just until it comes together and forms a mass.) Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1 inch thick.
Wrap in plastic wrap and refrigerate while you are making the filling.
Position a rack in the center of the oven.
Preheat the oven to 400°F.
Have a large, unrimmed baking sheet ready, preferably nonstick.
Add the butter and shortening, and pulse until the mixture resembles coarse meal.
Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form.
Do not overprocess. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender to cut the butter and shortening into the flour mixture.
Add the sour cream and ice water, and mix just until it comes together and forms a mass.) Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1 inch thick.
Wrap in plastic wrap and refrigerate while you are making the filling.
Position a rack in the center of the oven.
Preheat the oven to 400°F.
Have a large, unrimmed baking sheet ready, preferably nonstick.
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