Bring the butter to room temperature. If you use a microwave, 15 seconds at 600W. Sift the almond flour and cake flour together.
Put the butter and sugar in a bowl, add the salt and mix until the mixture becomes as smooth as shown in the photo.
Add the egg yolk and mix further. Add the vanilla extract here if you use it. Mix until the mixture is evenly colored.
Add the almond flour and cake flour. Change to a rubber spatula and fold in the flour mixture. When it has mostly mixed in, use your hands to gather the dough into a lump.
Wrap the dough with cling film and rest in the fridge for 3 hours. Rest the dough at least more than 1 hour. Coat a tart pan with vegetable oil (not listed).
After you've rested the dough, bring it to room temperature and make it soft enough to roll out. Place the dough on a piece of cling film, dust the dough with strong flour and roll out with a rolling pin.
Roll the dough out to the size that is 1cm bigger than the tart pan. Place the tart pan upside down on the dough.
Put your hand under the cling film, flip over the dough and tart pan together. Cut off the extra dough by rolling the rolling pin over the tart pan.
Using a fork, pierce the dough to create air holes.
Then, use it for a tart of your choice. For blind baking, bake for about 14 minutes at 170℃.
If you cut out the shapes or cut into pieces and bake, you can make cookies. They are also delicious.
A tart with caramelized apple and appaleil. "Apple Tart" (Recipe ID: 1427972)
Story Behind this Recipe
It won't break easily but is easy to handle. It's flaky and delicious . That's my tart crust.
This crust won't shrink that much when it's baked. But if you are worried, use baking beans . Step 8: Flip over the dough and tart mold quickly! If you do it slowly, it will crack and you'll have to do it all over again. Step 6: When you bring the dough to room temperature in a microwave, heat for 20 seconds at 500W.