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In a food processor, grind the almonds into small crumb size.
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Add flour & salt In the food processor, pulse several times to combine.
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Add 1/4 inch piece of butter.
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Pulse a few times to evenly break up the butter then add ice water slowly as you pulse, until it resembles a coarse meal with tiny pieces of butter.
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It will be crumbly but holds together when squeezed with fingers, do not over process.
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Press the dough into a tart pan then refrigerate until firm, at least 30 minutes or overnight.
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Pre-heat oven to 425 degrees
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Bake on the middle rack for 10 minutes with pie weights or beans 10 min without.