Almond Sweet Shortcrust Pastry
This is my take on Pâte Sucrée, with more ground almonds and less flour than the traditional version. I developed it specifically for my Lemon and White Chocolate Meringue Pie. The pastry is malleable when raw, so you can press it into place and patch up any cracks. Just make sure to chill it thoroughly before baking to prevent shrinking.
Makes approx. 520g
Hands-on Time 10 minutes
Ingredients
200g plain flour
90g ground almonds
150g unsalted butter (cubed and chilled)
75g caster sugar
1 medium egg yolk
1 tsp cold water (plus extra if needed)
Equipment
Mixing bowl
Spoon
Clingfilm
Method
In a mixing bowl, combine the flour and ground almonds using your hands.
Add the chilled butter and rub it into the flour mixture with your fingertips until it resembles coarse breadcrumbs.
Stir in the sugar with a spoon.
Add the egg yolk and 1 tsp cold water. Mix with a spoon until a dough begins to form. (Using a spoon helps prevent overworking and keeps the butter cold.)
If the dough feels dry, add more water a teaspoon at a time, but this should not be necessary.
Place the dough on a large piece of clingfilm, flatten slightly, and wrap tightly.
Chill in the fridge until firm. For longer storage, double-wrap in clingfilm and freeze. Thaw thoroughly before use.
Enjoy!
