Sweet pastry crust. Leftover dough can be rolled and cut into simple cookies.
Makes two, 9-inch crust
2 cups unbleached, all-purpose flour
2 tablespoons granulated sugar
½ teaspoon table salt
12 tablespoons (¾ cup) unsalted butter, cut into tablespoons, room temperature
2 large egg yolks
1 tablespoon ice water
¼ teaspoon lemon zest (optional)
½ teaspoon pure vanilla extract
Nutritional information per serving (based on 24 servings) Calories 92 (58% from fat) • carb. 8g • pro. 1g • fat 6g • sat. fat 4g • Col. 32mg • sod. 23mg • calc. 2mg • fiber 0g
For the almond sucrée: Nutritional information per serving: Calories 94 (63% from fat) • carb. 7g • pro. 1g • fat 7g • sat. fat 4g • Col. 32mg • sod. 23mg • calc. 5mg • fiber 0g
1. Insert Metal Chopping Blade. Add 2 cups flour, 2 tablespoons sugar and ½ teaspoon salt to the work bowl. Process to sift for 15 seconds on Speed 6.
2. Add 12 tablespoons butter, cut into small cubes, and Pulse to combine, about 8 pulses.
3. With the machine running on Speed 10, add 2 egg yolks, one at a time, and process until incorporated.
4. Add ¼ teaspoon lemon zest (if using) and ½ teaspoon vanilla extract and tablespoon of ice water, if necessary. Pulse 3 to 4 times, until combined.
5. Form dough into 2 flat discs. Wrap in plastic wrap; chill in refrigerator until ready to use.
6. Dough should be firm enough to roll in 30 minutes.
7. To make this an almond sucrée, substitute ⅓ cup of the all-purpose flour for toasted almonds.
8. Finely grind the almonds by processing for 45 seconds on High, and then add the remaining dry ingredients. Process 15 seconds to sift and follow instructions as stated above.