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1
Bring the butter and egg to room temperature.
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2
Sift the cake flour twice.
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3
Sift together the ingredients (almond flour and sugar).
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4
Once the butter has been softened, either by bringing it to room temperature or by microwaving it, mix it without letting air in.
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5
Holding the whisk upright, as shown in the picture, will help.
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6
Add the ingredients in two batches for each ingredient.
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7
Stir the mixture in a circular motion.
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8
(I am using extra fine granulated sugar.)
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9
Add the sifted ingredients in two batches.
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10
Mix until well blended.
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11
Add the room temperature egg gradually (in about 5-6 batches) to the butter mixture.
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12
Each time you add part of the egg, mix it until it is well blended.
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13
Once all the egg is mixed in, switch from using a whisk to using a rubber spatula.
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14
Add half the amount of the cake flour.
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15
Using a rubber spatula, quickly mix the dough by scraping from the bottom of the bowl.
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16
Stop at the point where the flour is still visible.
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17
Add the rest of the flour.
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18
Mix it quickly in the same way.
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19
When all the flour disappears, stop mixing.
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20
Do not over mix!
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21
Divide the dough into 2 parts.
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22
Wrap it with plastic and let it rest for over 3 hours to overnight if possible.
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23
It can be stored in a refrigerator for 3-4 days or in a freezer for 1-2 weeks.
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24
I use a non-stick pie mold without any oil.
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25
If the dough is likely to stick to your mold, grease it with butter, flour it, and chill before rolling out the dough.
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26
Dust the working surface and roll out the dough into a size bigger than the pie mold using a rolling pin.
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27
(If the dough becomes too soft to handle, put it back in the refrigerator to chill.)
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28
If the tart crust needs holes to let the steam escape, pierce some holes using a Roller Docker or a fork.
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29
(If the filling contains a lot of moisture, piercing is not required.)
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30
Pick up the dough with both hands, drape loosely on the mold, aligning in the center, then press it into the mold.
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31
Press the sides and the edge also.
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32
Trim the edges of the crust by rolling the rolling pin over it or cutting with a knife.
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33
Gently press the sides of the crust so the edge will firmly bulge out.
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34
To prevent the crust from shrinking, make the edge about 1mm higher than the mold.
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35
It is preferred to let the dough rest about 30 minutes in the refrigerator before baking.
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36
Preheat the oven to 180C.
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37
I don't use pie weights, but if you do, lay aluminum foil on the crust and place the pie weights on it.
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38
Reduce the oven temperature to 160C, and bake for 35 minutes.
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39
Refer to the individual recipe for the baking time.
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40
When the pie weights are not used and the surface bulges out, using a cotton work glove, press it down to fix it while it is still hot.
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41
If you are using a moist filling, apply some egg yolk with a brush to the surface of the crust, put it back in the oven and bake it for 5 more minutes using the residual heat, so the juice does not penetrate into the crust.
