1 egg yolk
2 Tbs. buttermilk (or cold water)
1 tsp. vanilla extract
1 ¼ cups all-purpose flour
2 Tbs. finely ground almond flour
1 Tbs. granulated sugar
pinch of salt
1 stick (8 Tbs.) cold unsalted butter, cut into cubes
In a small bowl, combine the egg yolk, buttermilk, and vanilla extract. Set aside.
In the bowl of a food processor add both flours, sugar and salt. Pulse for a few seconds. Add butter and pulse for about 10 seconds until the butter is incorporated into the flour and is the size of peas. Add the buttermilk mixture and pulse until the dough just comes together. Gather the dough into a ball, wrap in plastic wrap and refrigerate for at least an hour (or throw it in the freezer and freeze for up to a month).
On a well-floured surface, roll out the round of dough into into a 12" circle, about 1/8" thick. Using your rolling pin, carefully transfer dough to tart pan and press the dough into the tart pan. Place the pan into the refrigerator for at least an hour.
Pre-heat oven to 350° F.
Blind bake the pie crust by covering with tin foil, filling with pie weights and baking for about 15 minutes. Carefully remove the pie weights and cook for another 5 t o7 minutes or until golden brown.
Let crust cool to room temperature.
Makes enough dough for 1 - 9”– 10” tart.