how to make an almond crust
To make the crust, you must first toast some almonds. Heat a skillet on medium heat and add 1/2 cup of slivered almonds.
Toast for a few minutes, stirring frequently, until they begin to turn a golden color and release a wonderful toasted almond aroma, about 4 minutes.
Here’s the difference in color between toasted and untoasted:
Immediately transfer to a plate or bowl and allow to cool completely. Process the almonds, along with 2 tablespoons of sugar, in a coffee grinder until they resemble sand.
Be sure to add the sugar into the grinder before adding the toasted almonds. It will help prevent the almonds from caking to the blades and to the bottom of the grinder as it grinds. It doesn’t stop it from happening altogether, but it does minimize it. When it looks like this, you’re done.
In the bowl of an upright mixer, combine ground almonds, 1 ½ cups all-purpose flour, a pinch or two of ground cinnamon, and ½ teaspoon salt. Using the paddle attachment (the one that looks like a skewed peace sign), begin adding ½ cup (1 stick) of cold unsalted butter, cut into pieces.
Continue mixing on medium-high speed until the mixture begins to resemble sand.
As the mixer works on the flour mixture, create an egg wash by whisking together 1/3 cup of cold water and 1 egg yolk in a small bowl.
Sprinkle 1 tablespoon of the egg mixture over the flour mixture and continue mixing.
Repeat at least once, or until the dough begins to stick together more.
You are done mixing the dough when it begins to stick together around the paddle.
Make a ball out of the dough,
wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 400°F. Remove dough from the refrigerator and roll it out into a 13-inch circle on a lightly floured sheet of parchment paper, trimming the edges. (Press the remaining pastry dough together into a small ball and set aside. Once you’ve added the marmalade to the crust, you can then roll it out and make decorative shapes with it.) For further pictorial instructions about how to roll out the dough, visit this page. Gently flip the pastry and parchment paper over onto a baking sheet. Tuck any remaining pastry dough hanging over the side of the baking dish in on itself, with the cut end curving towards the baking pan. Press the crust with your fingers or with a fork to create a decorative touch.
Puncture the pastry dough with a fork several times.
Fill as you wish!