Almond tart crust (gluten-free)

Instructions

1. Beat butter with sugar* and salt at medium-high speed for 2-3 minutes using a paddle attachment. Once the mixture turns pale yellow and almost doubles in size, add yolk and beat for another minute. Make sure to scrape the bottom of the mixer at least once so all the ingredients get fully incorporated.
2. Add all the flour at once and mix at medium speed (or by hand) until the playdoh-like dough forms. since the dough doesn't have gluten we don't have to worry about overmixing.
3. Once done, cut your dough in half (for two smaller tarts) or keep it whole (for a large 9"-12" tart). Place it between two sheets of parchment (to do this twice if making 2 crusts) and roll into a 6-7 mm thick circle. The circle should be 2-2.5'  larger in diameter than your tart ring/pan. It doesn’t have to be a perfect circle as we will be trimming it later on. Put it in the freezer for 15-30 minutes, until it gets firm. Alternatively, you can let it firm up in the fridge for 1+ hours or overnight.
4. Take the dough out and slightly warm it up with your hands. It has to soften and become a little bit like a Play-Doh.  Brush your tart ring/pan with neutral oil or melted butter.
5. Place the dough on top of your tart ring** or fluted tart pan so the ring is as centered as possible. Gently press the dough inside the ring. It can crack if its temperature isn't 100% right but it’s ok - keep gently pushing the edges towards the bottom of the ring.  It’s also important to press with your thumb where the edge meets the bottom of the tart to create a 90-degree angle.
6. Once the dough is evenly distributed inside of the ring/pan, return it to the freezer for 15 minutes. Once cold and firm, cut the overhang with your sharpest small knife holding the knife perpendicular to the sides of your tart ring. Prick the bottom with a fork 10-15 times and return to the freezer.
7. Preheat the oven to 350 F. Once the oven is hot, transfer your tart to the oven and bake for 15-22 minutes on the middle shelf of the oven, rotating halfway. The shell is ready when it turns golden. Take it out of the oven and let cool completely before filling.