BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL BREADS & BAKERY

ALMOND TART SHELL

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Ingredients:

10 oz almonds
1/3 cup sugar
3 cups AP flour
8 oz butter, room-temperature
1 large egg
1 tsp vanilla extract

Method:

Chop nuts; place in mixing bowl with sugar and flour; add butter, egg and vanilla; mix to incorporate; generously butter and flour6 individual tart pans and refrigerate; remove and press 1-2 oz  dough into pan; bake for 7-12 minutes in 350ºF oven; turn and bake until golden brown, another4-6  minutes; remove and cool before removing.

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