Don't be a tart.

If you’re looking for a quick cookie, try making this thumbprint version which made a last minute appearance at our neighborhood champagne toast.  The dough can be prepared and stored in the fridge for several days, so I try to keep some around for such occasions.  I use the exact same dough as a shell for summer tarts. It is simple because, when baked, the dough doesn’t require pie weights.  Rather, it benefits from a cold blast in the freezer and a quick docking (piercing with the tines of a fork) during baking. 

Almond Pâte Sucrée

INGREDIENTS:
½ lb. butter, softened
2/3 C sugar
pinch of kosher salt
½ t vanilla extract
2 egg yolks
1/2 C almonds, ground
2 C All Purpose flour

METHOD:
1.    Cream the butter and sugar in an electric mixer with the paddle attachment.
2.    Add the salt, vanilla extract and egg yolks.  Mix until combined.
3.    Add the nuts and flour.  Mix until just combined.  Turn the dough out onto a floured surface and push together using the palm of your hand. 
4.    Form the dough into a disk, wrap in plastic and chill for several hours.
    a.    At this point, the dough can be rolled on a floured surface and pressed into a tart shell.  Freeze         for twelve minutes.  Bake, without pie weights, in a 350°F oven, docking after 15 minutes.  Continue      baking until golden brown.  Cool before filling with whipped cream and blueberries or lime curd, for     example.
    b.    At this point the dough can be used to make thumb print cookies.  Using your hand, roll the dough into one-inch balls.  Next, place on an un-greased pan.  Press the center with your thumb, creating a     crater. Sprinkle with sugar and bake in a 350°F oven for 15 minutes.  Remove from oven and add any     delicious jam to the crater.  Bake for at least five more minutes or until golden.  Cool before eating.
-CY

Comments

[Karen]

I can taste the memories!!! Such feasts!

Love, Karen

[Sophie]

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