Tart Shells

• 1 1/2 cups sweet butter, plus butter for greasing pans
• 3/4 cup plus 2 tablespoons sugar
• 2 eggs
• 2 13 cups coarsely pulverized toasted almonds
• 2 23 cups unbleached white flour
• 1/4 teaspoon baking powder

1. Preheat oven to 350 degrees.
2. Put butter into bowl of electric mixer and start beating on medium speed.
3. Cream butter until smooth.
4. Add sugar gradually while beating.
5. When well blended, add eggs one at a time, beating well after each addition.
6. Add almonds to mixture and beat thoroughly to blend.
7. Sift together flour and baking powder and add, beating constantly.
8. Scrape dough onto flat sheet of wax paper and shape it into a one-inch-thick rectangle measuring 10 by 6 inches.
9. Cover dough in plastic wrap and chill 2 hours or longer.
10. Lightly flour work surface and put dough on it.
11. Roll dough out into square measuring 19 by 19 inches.
12. With cutter about 4 inches in diameter cut out circles; there should be about 20.
13. Gather scraps and roll dough out again.
14. Cut into 6 to 8 more.
15. Lightly butter 26 or more 3-inch tart pans and line with circles of dough.
16. Prick bottom of each shell with fork tines.
17. Arrange lined tins on baking sheet.
18. Place in oven and bake about 15 minutes until crisp and lightly browned.

sweet butter, sugar, eggs, almonds, unbleached white flour, baking powder

Taken from cooking.nytimes.com/recipes/6818 (may not work)