1 1/4 cups (310 ml) flour

1/2 cup (125 ml) ground almonds

1/4 cup (60 ml) sugar

1/2 teaspoon (2.5 ml) salt

3/4 cup (180 ml) unsalted butter, very cold, cut into pieces

1/4 to 1/3 cup (60 to 75 ml) milk, very cold

Milk, for brushing

In the bowl of food processor, combine the flour, ground almonds, sugar and salt. Add the butter and pulse a few seconds at a time until the mixture has a grainy texture.

Add the milk and pulse until the dough begins to form in a ball. Remove the dough from the processor bowl.

Form a ball with your hands. Dust with flour and cover with plastic wrap. Let rest for 30 minutes in the refrigerator.

Cut the dough in half. Roll out the first half of the dough to line a 23-cm (9-inch) pie plate, preferably with a removable bottom. Place the pastry in the refrigerator with the rest of the dough, then prepare the filling.

With the rack in the lower position, preheat the oven to 180 °C (350 °F).

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