Servings: makes enough for two 9-inch crusts (342g to 350g each)

168g butter, 82% fat and room temp. 168g butter, 82% fat and room temp.
¼ teaspoon sea salt ¼ teaspoon sea salt
112g confectioners’ sugar 112g confectioners’ sugar
39g almond flour 39g almond flour
7g vanilla extract 7g vanilla extract
63g eggs, (1-2), at room temperature 63g eggs, (1 to 2), at room temperature
315g cake flour, sifted 315g cake flour, sifted

In bowl of a stand mixer fitted with the paddle attachment, cream the butter and the salt on medium speed for about 60 seconds. Do not Whip!!!
Scrape down the sides of the bowl and slowly add in the confectioners' sugar, mixing on low. Add in the almond flour and vanilla. Gradually add in the eggs and about 55 grams (½ cup) of the cake flour. Beat on low until fully incorporated. Scape down the sides of the bowl.
Gradually add in the remaining flour and mix just until the dough comes together. Scrape the dough out of the bowl and wrap in plastic wrap and refrigerate overnight or for at least 2 to 3 hours. (Can freeze dough at this point)
Divide the dough in half and roll out dough into a ¼-inch-thick circle and line a 9-inch tart pan. Using a fork, perforate the bottom of the shell, making rows of littles holes. Refrigerate uncovered for at least one hour, or overnight if possible.
Bake at 325°F for about 25 to 30 minutes.

Used 1 large egg and enough water to make 63g, (about 7g water)  Used 1 large egg and enough water to make 63g, (about 7g water)
To make tartlets: roll out dough to about ⅛-inch thick and cut out 3¼-inch circles. Bake at 325°F for about 29 minutes.  To make tartlets: roll out dough to about ⅛-inch thick and cut out 3¼-inch circles. Bake at 325°F for about 29 minutes.
Love!! - Used for strawberry tartlets (pastry cream + raspberry jam + fresh strawberries)  Love!! - Used for strawberry tartlets (pastry cream + raspberry jam + fresh strawberries)