Pierre Hermé's Sweet Tart Dough

Preparation

1. 1
   Place the softened butter in a mixing bowl.

   For this step

   • 140 g·butter at room temperature
2. 2
   Add the icing sugar and mix vigorously with a wooden spoon until smooth.

   For this step

   • 75 g·icing sugar
3. 3
   Add the lightly beaten egg, pinch of salt, almond flour and sifted flour.

   For this step

   • 25 g·almond flour
   • 1·egg
   • 1 pinch·salt
4. 4
   Mix roughly with the wooden spoon.
5. 5
   Place the dough on the work surface.
6. 6
   With the palm of your hand, smear the dough lightly until homogeneous.
7. 7
   Form a ball.
8. 8
   Place the ball between 2 sheets of parchment paper and roll it out to 3 to 4 mm thick.
9. 9
   Refrigerate for 2 to 3 h, ideally overnight.