Classic Sweet Almond Pastry

This sweet crust can resist moisture from a filling longer than other sweet crusts.

This is the foundation for Melon and Lime Curd Tart.


  • 7 ounces (1 ¾ sticks) unsalted butter
  • 5 ounces (1 scant cup) unblanched almonds
  • 2 ½ cups (350 grams) unsifted all-purpose flour
  • teaspoon salt
  • 1 ¼ cups (125 grams) unsifted powdered sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract

Baking Equipment

Two 8- or 9-inch quiche pans or one 11-x-8-x-1-inch rectangular quiche pan, with removable bottoms


Making the Dough

Prepare as for Classic Sweet Pastry according to the directions, using the hand or heavy-duty mixer methods with the following difference:

Ingredient Preparation

Add the almond extract to the egg with the vanilla. Grind the nuts in a nut grinder or other rotary-type grater until they have the consistency of cornmeal and make 2 cups ground. Blend the nuts with the flour and sugar.

Rolling and Baking the Dough

Chill, roll and bake.