Sesame-Almond Dough

By norsegal8

Makes enough for 1 9-inch lattice top tart. This shortbread-like crust is buttery, crumbly, cookieish and subtly flavored with cinnamon, vanilla and lemon zest. The flavor is reminiscent of a linzer tart, and in fact, the crust behaves like a linzer crust - it may break as you are rolling it, but it will come together perfectly with the press of a finger. Use this versatile crust as the base for a fruit tart or experiment - it's terrific with a chocolate ganache filling, or rolled out and cut into small cookies to be served with espresso.

Ingredients

• 2 large eggs
• 1 teaspoon vanilla
• 3/4 cup unblanched almonds, lightly toasted
• 1.2 cup sesame seeds, lightly toasted
• 1.2 cup sugar
• 2 cups all-purpose flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon finely chopped lemon zest
• 8 ounces cold, unsalted butter, cut into 1/2-inch cubes

Preparation

Step 1

Makes enough for a 9-inch lattice-topped tart

Whisk eggs with vanilla until blended; set aside. Put 1 tablespoon of sugar, sesame seeds, and almonds in a food processor fitted with the metal blade. Pulse until very finely chopped, but not oily or pasty. Turn mixture into a mixer fitted with the paddle attachment, and add remaining sugar, the flour, cinnamon, salt, and zest. Mix on low to combine. Continue mixing and add the butter. When it resembles fine crumbs, add egg mixture, mixing only until dough is moistened. Turn mixture out onto a smooth work surface. Knead dough gently a couple of times. Gather dough into a ball and cut it in two. Shape both pieces into disks, wrap and chill.