Emily Laurae

10 Using a stand mixer using a paddle attachment or a hand mixer, start by mixing powdered sugar, and butter together. Then add salt, almond, and all-purpose flour mixing until combined. Take a moment to scrape the mixing bowl
1 Add vanilla and room temperature eggs one at a time, mixing between additions
2 Add bread flour, making sure to not overmix
9 Wrap dough tightly in plastic wrap - then place in the fridge to chill before using for at least one hour.
4 I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out - you’ll find that it will be MUCH easier to work with!
5 Once your dough is rolled to the desired thickness, press gently into the bottom of your tart pans, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential - your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
6 Preheat oven to 350 degrees Fahrenheit
7 Line the shells with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up.
8 Depending on what type of filling you end up using, you may fully bake your tart shell before adding the filling. You could instead be partially baking the tart shell and then adding the filling halfway through! Follow your specific recipe in regards to bake time. As a guide, I bake these tarts for 20 minutes before removing the pie weights and baking until the sides and tart base is a golden brown.