Bring the butter and egg to room temperature. Sift the cake flour twice. Sift together the ○ ingredients (almond flour and sugar).
Once the butter has been softened, either by bringing it to room temperature or by microwaving it, mix it without letting air in. Holding the whisk upright, as shown in the picture, will help.
Add the ◆ ingredients in two batches for each ingredient. Stir the mixture in a circular motion. (I am using extra fine granulated sugar.)
Add the sifted ingredients ○ in two batches. Mix until well blended.
Add the room temperature egg gradually (in about 5-6 batches) to the butter mixture. Each time you add part of the egg, mix it until it is well blended.
Once all the egg is mixed in, switch from using a whisk to using a rubber spatula.
Add half the amount of the cake flour. Using a rubber spatula, quickly mix the dough by scraping from the bottom of the bowl. Stop at the point where the flour is still visible.
Add the rest of the flour. Mix it quickly in the same way. When all the flour disappears, stop mixing. Do not over mix!
Divide the dough into 2 parts. Wrap it with plastic and let it rest for over 3 hours to overnight if possible. It can be stored in a refrigerator for 3-4 days or in a freezer for 1-2 weeks.
I use a non-stick pie mold without any oil. If the dough is likely to stick to your mold, grease it with butter, flour it, and chill before rolling out the dough.
Dust the working surface and roll out the dough into a size bigger than the pie mold using a rolling pin. (If the dough becomes too soft to handle, put it back in the refrigerator to chill.)
If the tart crust needs holes to let the steam escape, pierce some holes using a Roller Docker or a fork. (If the filling contains a lot of moisture, piercing is not required.)
Pick up the dough with both hands, drape loosely on the mold, aligning in the center, then press it into the mold. Press the sides and the edge also.
Trim the edges of the crust by rolling the rolling pin over it or cutting with a knife.
Gently press the sides of the crust so the edge will firmly bulge out.
To prevent the crust from shrinking, make the edge about 1mm higher than the mold.
It is preferred to let the dough rest about 30 minutes in the refrigerator before baking.
Preheat the oven to 180℃.
I don't use pie weights, but if you do, lay aluminum foil on the crust and place the pie weights on it. Reduce the oven temperature to 160℃, and bake for 35 minutes. Refer to the individual recipe for the baking time.
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.
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.
Story Behind this Recipe
This is a note for myself for a basic Pâte Sucrée (Tart crust).
Slowly mix the butter in a circular motion so that the air does not get in. Once the flour is added, do not over mix! The dough may get too soft in summer. You can chill the working surface or put the dough back in the refrigerator from time to time.