Frank's Recipes! Almond Pastry Crust

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Almond Pastry Crust

This crust is perfect for all fruit tart crusts or those with rich chocolate fillings that need a prebaked crust.

3/4 cup ground almonds

2/3 cup superfine sugar (to make fine sugar place about 1 cup of sugar into the bowl of a food processor and blend for one minute. Then measure the amount needed)
3 1/2 cup flour
grated zest of two oranges or lemons (a combination of the two may be used)
1 large pinch of fine sea salt
3/4 pound cold unsalted butter
2 egg yolks
1 whole egg
1 Tablespoon white rum

Place the ground almonds, lemon zest, sugar, flour, salt , butter, egg yolks, whole egg and rum into the bowl of a mixer or a food processor and blend just until it forms a dough that holds together. Make two balls of dough and flatten between two pieces of plastic wrap. Refrigerate for about 45 minutes. Extra dough may be stored in the freezer. Line molds as demonstrated on the show. (For larger tarts, those over a 3 inch diameter , lightly prick bottom with a fork and refrigerate for 30 minutes. Line with parchment and pie weights.) Bake at 375 degrees until crusts are browned on the top and the bottom is slightly tanned.. (For the larger lined tins remove weights and parchment. Return to the oven and continue to bake until the bottom is baked.)

NOTE:
It is recommended that any crust with a fruit or cream filling be glazed with melted clear jelly. I prefer currant, although red raspberry or apricot are also very good. To melt jelly place 1/4 cup of jelly in a saucepan with 1 to 2 tablespoons of water. Heat until the mixture is liquid. Simmer for another minute to evaporate excess water. Brush inside and sides of cooled crusts.