Buttery, Crumbly Tart Crust

I wanted a more crumbly (as opposed to flakey) tart crust for the Cherry Apricot Almond Tart I make. This simple pastry dough recipe is it.

¼ cup toasted almonds
2 tablespoons granulated sugar
1-1/3 cups all-purpose flour
1/3 cup whole-wheat pastry flour
½ cup butter, chilled and cut into small pieces
¾ teaspoon sea salt
1 large egg + 1 yolk, beaten
3 tablespoons cold water, as needed

Pulse the almonds and sugar together in a food processor until finely ground. Add flours, butter and salt and process until consistency of wet sand. Add egg and as much water as needed, little by little, until dough comes together into a ball. Divide into two balls, flatten into 4-inch discs, wrap with plastic wrap and refrigerate for 30 minutes or longer.

Makes 2 crusts

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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