Ingredients
- 1/2 c. slivered almonds
- 1/4 c. sugar
- 1 c. all purpose flour
- 1/4 c. powdered sugar
- 1/4 tsp. salt
- 1/2 c. (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
Preparation
Step 1
Butter 9-inch diameter tart pan with removable bottom. Combine almonds and 1/4 c. sugar in processor grind nuts finely. Add flour, powdered sugar, and salt; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and blend until moist clumps form, about 30 seconds. Knead dough into ball. Transfer 1/4 c. dough to small bowl and reserve for another use. Press remaining dough evenly onto bottom and up sides of prepared pan. Pierce bottom all over with fork. Cover pan with foil and freeze crust at least 1 hour and up to 1 day.
Preheat oven to 375 degrees. Bake crust uncovered until deep golden brown, checking often and pressing sides and bottom wiht back of fork during first 15 minutes when crust puffs or bubbles, aobut 20 minutes total. Cool completely.