serves
8
cook
2 hours
serves
8
people
cooking
2
hours
Ingredients
55g ground almonds
500g plain flour
200g icing sugar
280g butter
2 whole eggs
½ teaspoon vanilla essence
pinch of salt
Instructions
Using a paddle beater, beat butter (at room temperature) with sugar and vanilla until whipped up. Beat in eggs one at a time. Add sifted flour, ground almonds and pinch of salt, and mix until all incorporated.
Divide equally into 4 portions and wrap in cling film; chill in fridge at least a few hours or overnight. Then use for all sweet pies and tarts accordingly.
This recipe makes 4 large pies, or 8 large tarts.
This recipe freezes very well.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
