We love this baking basic Pâte Sucrée. This short crust can be used in all kinds of tarts and makes great cookies too! It freezes well too, so you can always have some on hand for last minute baking.
Place the vanilla seeds or paste into the bowl of a food processor.
Add the flour, almond flour, confectioners sugar and salt. Pulse to combine.
Add the butter and pulse until the mixture looks like a coarse meal.
Add the egg yolks and mix together until everything just combines. Do not overwork dough or crust will be tough. Pinch the dough with your fingers to see if it sticks together well. If the dough is not coming together add the ice water and pulse quickly to combine.
Transfer the dough to a large work surface lightly dusted with flour.
For larger tarts divide dough in two and pat into disks. For individual tarts, roll the dough into two thick logs which you will later slice.
Wrap the pastry in plastic wrap and refrigerate for at least two hours before using.
Remove from the fridge 15 minutes before rolling.
Serving Size dough for 2 large tarts or 12 individual