2 1/2 sticks (10 oz.) unsalted butter, softened
5 5/8 confectioner's sugar, sifted
1 7/8 oz. ground blanched almonds
1/2 t salt
1/2 t vanilla bean pulp or 1/4 t pure vanilla extract
2 large eggs, room temp., lightly beaten
18 oz. all-purpose flour
This recipe is for four 9 tarts or maybe two 10” tarts
5 5/8 confectioner's sugar, sifted
1 7/8 oz. ground blanched almonds
1/2 t salt
1/2 t vanilla bean pulp or 1/4 t pure vanilla extract
2 large eggs, room temp., lightly beaten
18 oz. all-purpose flour
This recipe is for four 9 tarts or maybe two 10” tarts