[Ingredients]
60g butter
20g icing sugar
Pinch of salt
110g cake flour + extra for dusting
15g ground almond
25g egg + extra for glazing
[Steps]
Place flour, almond, sugar and salt in a large mixing bowl. Cut butter into cubes and add in.
Using fingertips, gently knead butter into flour mixture until mixture resembles breadcrumbs.
Make a well in the center and add in the egg. Using a scraper, mix the egg in until mixture is well mixed.
Place dough onto worktop and knead for about 4-5 times until a smooth dough is formed.
Shape dough roughly into a flat ball. Wrap with cling film and let rest chilled for 30mins to 1hr.
Place dough on a lightly floured worktop, coat both sides lightly with flour. Using a rolling pin, roll dough out to a thickness of 2-3mm.
Place dough into desired pan/tin and make sure the dough is well sticked to the pan/tin. Trim off excess dough.
Using a fork, prick holes at the bottom (to allow steam bubbles to escape during baking) and place the dough back in the chiller.
Preheat oven 170degC.
Bring the dough out from the fridge, place a sheet of parchment paper over followed by weights (to prevent the bottom from raising during baking), can be beans, rice grains, etc. Bake for 30mins.
Immediately remove pan/tin from oven, followed by the parchment and weights. Glaze tart evenly using egg wash and let bake for another 10mins or until tart is lightly browned.
[Using Food Processor]
Blend flour, almond, sugar and salt together.
Cut butter into smaller pieces and add into the processor. Blend until mixture looks like breadcrumbs.
Add in egg and process until the mixture forms into a dough.
Repeat steps from step 4.