Almond tart dough

By Julianne Glatz

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Almond tart dough

1 c. finely ground almonds (measure BEFORE grinding)
1 1/2 c. unbleached all purpose flour
1/2 c. (1 stick) unsalted butter, softened
3 T. brown sugar
1 egg
1 tsp. vanilla extract
1 tsp. cinnamon
1 T. grated lemon peel

Mix all ingredients together well, either by hand or using a mixer or food processor. Press into pie or tart pan. Refrigerate or freeze until thoroughly chilled.

Preheat oven to 350. Bake for 25-30 minutes for a single pie shell, 15-20 minutes for individual tarts, or until golden brown. They should cool thoroughly before filling.

Makes one 9-12-inch pie or tart shell, or 6 or more individual tart shells

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