Classic Sabayon Tart Dough Recipe for Pies

Start by sifting the *all-purpose flour*, *almond flour*, and *powdered sugar* into a mixing bowl. This step is essential to ensure your tart dough has a light and airy texture.

Next, add the *salt* and mix the dry ingredients until they are well combined. This will enhance the flavor of your tart. Once mixed, create a well in the center of the flour mixture.

In another bowl, make sure your *unsalted butter* is softened. Use a fork or pastry cutter to blend the butter into the flour mixture until it resembles coarse crumbs. This is crucial for achieving a flaky texture.

Then, add the *egg* to the mixture, and mix until the dough begins to come together. Be careful not to overwork the dough as this can make it tough.

Once your dough is formed, wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling helps to solidify the butter, ensuring a flaky crust when baked.

For best results, it's recommended to chill the dough longer—up to 2 hours—if you have the time!

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). While the oven is heating, roll out the chilled dough on a lightly floured surface to about 0.5 cm thick.

Carefully line your tart pans with the rolled dough. If using a large tart pan (20 cm), you will need enough dough to fill it. For smaller tartlets (8 cm), you can make about eight of them from this recipe.

Once the tarts are lined, prick the bottoms with a fork to prevent bubbling during baking. Bake in the preheated oven for about 20-25 minutes, or until golden brown.

Remove them from the oven and let the tart shells cool completely before filling with your favorite tart fillings. Enjoy your delicious homemade sabayon tart dough!