Ingredients 2 ½ sticks (10 ounces / 285 grams) unsalted butter, softened

• 1 ½ cups (170 grams) confectioner’s sugar, sifted

• ½ cup (lightly packed, 50 grams) ground blanched almonds

• ½ teaspoon (3 grams) salt

• ½ teaspoon vanilla bean pulp (or ¼ teaspoon pure vanilla extract)

• 2 large eggs (about 100 grams), at room temperature, lightly beaten

• 3 ½ cups (450 grams) all-purpose flour

Instructions: To Make the Dough in a Mixer

1. Cream the Butter

• Place the butter in the bowl of a mixer fitted with the paddle attachment. Beat on low speed until creamy.

2. Add Sugar and Almonds

• Add the sugar, almonds, salt, vanilla, and eggs. Still working on low speed, beat to blend the ingredients, scraping down the paddle and sides of the bowl as needed.

• (Note: The dough may look curdled at this point—this is normal!)

3. Incorporate the Flour

• Add the flour in three or four additions. Mix on low speed just until the mixture comes together to form a soft, moist dough—a matter of seconds.

• Important: Do not overmix!

Pro Tip from Pierre Hermé

• Work the mixture as little as possible to achieve a crumbly texture. If the mixture seems mixed but still has a few large pieces of butter, leave them—they help create a tender dough. Overworking results in a tough dough.

This makes enough dough for three 10-inch tarts or four 8-inch tarts.