Buttery, Crumbly Tart Crust

Added by
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

I wanted a more crumbly (as opposed to flakey) tart crust for the Cherry Apricot Almond Tart I make. This simple pastry dough recipe is it.

Buttery, Crumbly Tart Crust


Prep Time: 40 minutes (includes chilling)


  1. ¼ cup toasted almonds
  2. 2 tablespoons granulated sugar
  3. 1-? cups all-purpose flour
  4. ? cup whole-wheat pastry flour
  5. ½ cup butter, chilled and cut into small pieces
  6. ¾ teaspoon sea salt
  7. 1 large egg + 1 yolk, beaten
  8. 3 tablespoons cold water, as needed


Pulse the almonds and sugar together in a food processor until finely ground. Add flours, butter and salt and process until consistency of wet sand. Add egg and as much water as needed, little by little, until dough comes together into a ball. Divide into two balls, flatten into 4-inch discs, wrap with plastic wrap and refrigerate for 30 minutes or longer.


Makes 2 crusts



  • Facebook
  • Twitter
  • Google+
  • Louis Emery

    Some of the fractions turned into a ? character. My guess is that it is 1/3 because the 1/4, 1/2 and 3/4 elsewhere are rendered correctly.

    • liahuber

      You got it right, Louis — thanks for pointing it out! Those ? were 1/3’s. I’ve updated the recipe here so all is right. Enjoy!