In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt and beat until combined. Stir together flour and almonds and add to butter mixture. Slowly mix just until flour is evenly moistened. Do not let it form a ball. Remove dough from bowl onto a lightly floured work surface and form into 2 balls. Flatten each ball into a disk, wrap well, and refrigerate a minimum of four hours or as long as 4 days . Yield: 2 9 to 10 inch tart shells These two different pastry doughs have very different textures. The first is flaky due to the incorporation of butter in small pieces: as the dough cooks, the butter melts and the water in it turns to steam and puffs up the dough. The second dough is tender and crumbly: the butter is well creamed as for a cookie; the confectioners sugar adds tenderness due to the cornstarch it contains; the ground almonds, which can be substituted for some of the flour in any pastry dough recipe, add an interesting graininess. TOO HOT TAMALES SHOW #TH6296 Posted to MM-Recipes Digest V5 #029 by firstname.lastname@example.org on Jan 28, 98
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 134 (43%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 60.5mg||19 %|
|Sodium 39.6mg||1 %|
|Potassium 226.1mg||6 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 31.2g|
|Protein 10.2g||15 %|
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Calories per serving: 309
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