Pâte Sucrée
Makes 12 (2½-inch) tart shells or 1 (12x8-inch) tart shell
  • ½ cup plus 3 tablespoons (155 grams) unsalted butter, softened
  • ½ cup (60 grams) confectioners’ sugar
  • 1 teaspoon orange zest
  • 1 large egg (50 grams)
  • 2¼ cups (227 grams) pastry flour
  • ½ teaspoon (1.5 grams) kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and zest at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg. Add flour and salt, beating just until mixture comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/rhubarb-almond-tart/