Name: Almond Joy Tart
Ingredients: Dough; 1 stick unsalted butter, room temperature; 1/2 cup powdered sugar, sifted; 1/4 cup almond meal or ground almonds; 1/4 teaspoon salt; 1/4 teaspoon vanilla extract; 1 egg, room temperature; 1 3/4 cups all purpose flour; In a food processor, blend the butter until smooth and creamy. Add the powdered sugar and process until well mixed. Add in the almond meal, salt, vanilla extract, and egg and process again. Scrape around the bowl if necessary. Add the flour and pulse; Remove the dough from the bowl, shape into a disk, and wrap in plastic. Chill in refrigerator for 4 hours or overnight to firm up the dough.; Preheat oven to 350 degrees F.; When chilled until firm, roll out the dough on a lightly floured surface until it is 1/8-inch thick (you may have to wait a few minutes for the dough to soften). Transfer dough and press carefully into the pan; be careful not the stretch the dough! S; Bake the tart shell for 15-18 minutes, or until it is lightly colored and the shell feels dry to the touch. Let cool completely before filling.; Dough; 1 stick unsalted butter, room temperature; 1/2 cup powdered sugar, sifted; 1/4 cup almond meal or ground almonds; 1/4 teaspoon salt; 1/4 teaspoon vanilla extract; 1 egg, room temperature; 1 3/4 cups all purpose flour; In a food processor, blend the butter until smooth and creamy. Add the powdered sugar and process until well mixed. Add in the almond meal, salt, vanilla extract, and egg and process again. Scrape around the bowl if necessary. Add the flour and pulse; Remove the dough from the bowl, shape into a disk, and wrap in plastic. Chill in refrigerator for 4 hours or overnight to firm up the dough.; Preheat oven to 350 degrees F.; When chilled until firm, roll out the dough on a lightly floured surface until it is 1/8-inch thick (you may have to wait a few minutes for the dough to soften). Transfer dough and press carefully into the pan; be careful not the stretch the dough! S; Bake the tart shell for 15-18 minutes, or until it is lightly colored and the shell feels dry to the touch. Let cool completely before filling.

INGREDIENTS

Dough

1 stick unsalted butter, room temperature

1/2 cup powdered sugar, sifted

1/4 cup almond meal or ground almonds

1/4 teaspoon salt

1/4 teaspoon vanilla extract

1 egg, room temperature

1 3/4 cups all purpose flour

In a food processor, blend the butter until smooth and creamy. Add the powdered sugar and process until well mixed. Add in the almond meal, salt, vanilla extract, and egg and process again. Scrape around the bowl if necessary. Add the flour and pulse

Remove the dough from the bowl, shape into a disk, and wrap in plastic. Chill in refrigerator for 4 hours or overnight to firm up the dough.

Preheat oven to 350 degrees F.

When chilled until firm, roll out the dough on a lightly floured surface until it is 1/8-inch thick (you may have to wait a few minutes for the dough to soften). Transfer dough and press carefully into the pan; be careful not the stretch the dough! S

Bake the tart shell for 15-18 minutes, or until it is lightly colored and the shell feels dry to the touch. Let cool completely before filling.