I am having a moment with making tart lately. I like tart more than pie because of the texture of the crust, it is almost like a shortbread crust. This Frangipane Crust and my Shortbread Crust are two of my favourite homemade tart crust. They are both easy to make, and never ever failed to produce a smooth and creamy crust that works well with any sweet filling.

That is one beautiful thing with making pie or tart crust. This is one thing you can make at home and produce an even better version than store-bought. Not to mention, budget friendly and no additives and preservatives. You can make it anytime you want with just few basic baking ingredients that you may already have in your pantry.

I love making tarts especially during Summer season where there is an abundance of fresh Summer fruits. Nothing beats using fresh fruits for pie and tart, but of course if you do not have access to fresh fruits using canned or bottled fruits is a good alternative.

Being able to make your own pie or tart dough is very handy is many situation. This is a good thing to have in your back pocket for anytime of the year, whether you are get together and needing to make an easy dessert or even on a normal day where you just want to treat yourself.

Tips in Making Homemade Pie or Tart Crust:

When making pie or tart crust, consider the following tips for a successful outcome:

1. Keep Ingredients Cold: Ensure that the butter and any liquids in the recipe are well chilled. This helps maintain a flaky texture by preventing the butter from fully incorporating into the flour.
2. Use High-Quality Butter: Opt for high-quality unsalted butter, as it contributes significantly to the flavor and texture of the crust.
3. Work Quickly: To prevent the butter from melting, work quickly when cutting it into the flour mixture.
4. Avoid Overworking the Dough: Overworking the dough can result in a tough crust. Mix the dough until it just comes together to maintain a tender texture.
5. Chill the Dough: After preparing the dough, refrigerate it for at least 30 minutes or as directed in the recipe. This firms up the butter and relaxes the gluten, which can make the dough easier to roll out and prevent shrinkage during baking.
6. Blind Baking: For certain tart recipes, blind bake the crust before adding the filling. To do this, line the chilled crust with parchment paper or foil, fill it with pie weights or dried beans, and bake until the crust is set.

By following these tips, you can achieve a delicious and well-textured tart crust.

Ingredients:

• 1 cups All-Purpose Flour
• 1/4 cup Almond Flour
• 1/2 teaspoon table Salt
• 1 tablespoon granulated Sugar
• 1/2 cup cold unsalted Butter – cut into cubes
• 1/2 teaspoon pure Vanilla Extract
• 1/8 – 1/4 cup ice cold Water
  

Instructions:

1. In a food processor, place the all-purpose flour, almond flour, salt, sugar and vanilla extract. Process until combined. 
   • Alternative Method: This can be done manually. If doing manually, grate the butter so that it is easy to mix. Transfer all ingredients in a bowl (except the water) and use a spoon to mix. Gradually add the water and continue mixing. Switch to using your hands to mix the dough until the dough comes together. Cover with plastic wrap and refrigerate before rolling. Using your hands to mix the dough will soften the butter so it is a must to refrigerate the dough before shaping to avoid sticking.
2. Add water 1 tablespoon at a time in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Try to take a spoonful and clump it with your hands to see if the dough will hold its shape. If it does, then no need to more add water .
3. Turn the pastry out onto your work surface, gather it into a ball, if the dough is not too soft to work on, divide it into desired portion. This recipes makes 6 mini pie of size 4-inch each or 1 8-inch round pie. If the dough is too soft to work on, cover with plastic wrap, and refrigerate for about one hour or until firm. Once the pastry has chilled sufficiently, remove from refrigerator and place on a lightly floured surface and divide into desired portion and arrange in a tart or pie pan.
4.  Cover with plastic wrap or put in a ziplock bag and place in the freezer for about 30 minutes before baking. Chilling is a must so. that lessen the chance of the crust shrinking as it bakes.
5. Freezing: The dough can also be kept frozen for 2-3 months. When ready to use the dough, remove from the freezer and transfer in the refrigerator. Leave overnight to thaw if using the following day. Shape into the pan and use as desired.

Looking for Frangipane Paste? Have a Look at this video

This is a very easy and simple Vanilla Frangipane recipe that is great for tarts. This uses very basic baking ingredients and can be done in about 30 minutes or less. Great for make-ahead too, store it in refrigerator for 3 -5 days until ready to use.

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