Tart Pastry (Almond Flour)

The key to the flavourful crust is letting it bake until it's really well-browned throughout, which might mean letting it get a bit darker than you're used to. This crust works very well with berries and custard fillings, especially frangipanes.

1 cup all-purpose flour, unbleached
½ cup almond flour
3 Tbsp. sugar
1 tsp. sea salt
2 large egg yolks
½ cup (1 stick) unsalted butter, cold, cut into pieces

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Whisk egg yolks and 1 Tbsp. cold water in a small bowl.

Add butter to dry ingredients. Rub butter into dry ingredients with your fingertips to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and irregular).

Using a fork or your fingertips, toss egg yolk mixture into dough to combine. Knead dough in bowl with your hands until it starts to come together (it will still look a little dry; if it looks too dry and doesn't come together, add 1-2 Tbsp. more water, but only if needed).

Turn dough out onto a work surface and knead 1 or 2 more times. Divide dough in half, stack 1 piece on top of the other, then press down firmly to smash both dough pieces together. Repeat several times until dough is well combined and becomes slightly sticky.

Press dough into bottom and 1" up sides of a 9" springform pan or a 9" tart mold. Prick dough all over with a fork. Freeze until very firm, 20–30 minutes.

Bake crust until deep golden brown all over, 35-40 minutes. Let cool.

Make-Ahead: Crust can be baked 2 days ahead. Wrap very tightly with plastic and store at room temperature.