Tart Pastry | Peri's Place For Recipes

Prep Time
20 minutes
Oven Temp
Preheated oven 300F
Cook Time
40 minutes
12 4 inch tart shells


1 2/3 cups all-purpose flour
2/3 cups powdered sugar
1/4 cup almond flour or ground raw almonds
1 1/4 sticks unsalted butter
1/4 tsp vanilla bean extract
pinch kosher salt
1 egg


Place the flour, powdered sugar, almond flour and butter in the bowl of a food processor and pulse until the mixture resembles sand. Add the vanilla extract and the salt. Then gently blend the eggs into the dough until just mixed, being careful to not over ­mix.

Turn the dough out onto a piece plastic wrap. Wrap the dough lightly and flatten into a large pancake shape. Wrap dough tightly with another layer of plastic wrap and rest the dough in the fridge until ready to use, at least 30 minutes and up to overnight.

Cut 12 rounds of parchment paper slightly larger than the tart molds. Preheat the oven to 300 degrees F.

Roll out the dough to 1/8 ­inch thick, and use a pastry cutter to cut out circles just bigger than the tart molds. You will need to re­roll the trimmings to make a total of 12 tarts.

Line twelve 4 ­inch round tart tins with the dough. Place a round of parchment on top of the dough. Fill the parchment ­lined molds with dried beans, rice or pie weights.

Bake the tart shells for 15 minutes, then remove the beans and parchment rounds. Return the shells to the oven and cook until golden brown, 5 to 10 minutes. Do not undercook. Then cool the shells to room temperature. 

Good to Know

From cooking channel Julia Baker