I love the buttery taste and crumbly texture of this dough.

　　

Ingredients

Makes enough for two 8- to 10-inch tarts

　　2 1/4 cups unbleached all-purpose flour, plus more for dusting

　　3/4 cup almond flour

　　1/2 teaspoon kosher salt

　　14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into small pieces

　　1/2 cup plus 1 tablespoon confectioners' sugar

　　1 large egg

　　1 large egg yolk

　　

Step 1

In a bowl, whisk together the all-purpose flour, almond flour, and salt.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and confectioners' sugar. Mix on medium-low speed until well combined, about 4 minutes.

　　

Step 3

Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In two additions, add the flour mixture, scraping down the sides of the bowl after each addition.

　　

Step 4

Turn out the dough onto a clean lightly floured work surface. Divide it in half, shape into flattened disks, and wrap each one in plastic wrap. Refrigerate for at least 1 hour, or overnight. (The dough can be frozen for up to 1 month; thaw it overnight in the refrigerator before using.)

　　Reprinted from The Craft of Baking: Cakes, Cookies & Other Sweets with Ideas for Inventing Your Own by Karen DeMasco and Mindy Fox. Copyright © 2009. Published by Clarkson Potter/Publishers, a division of Random House, Inc.