Hazelnut short dough

Preparation info
  • Yield: Enough dough for


    rectangular tarts, each measuring 3 11/16 inches by 43/16 inches by 1 inch high, each weighing approximately 3 ounces
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


  • In the bowl of an electric mixer outfitted with the paddle attachment, cream the butter until light. Add sugar and beat until well blended.
  • Add egg and mix to incorporate, scraping the bottom and sides of the bowl to ensure that the mixture is well blended. Add flour, salt, and crushed hazelnuts, mixing only until the flour disappears.
  • Remove the dough