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1 In A Food Processor, Combine Flour, Ground Almonds, Salt And Sugar, Pulse To Mix. Add Butter And Pulse 6 To 8 Times, Until Mixture Resembles Coarse Meal. Add Almond Extract To 4 Tbsp Of Ice Water, Then Add The Almond Water To The Flour And Pulse A Few Times To Incorporate. Add Ice Water, One Tablespoon At A Time, Pulsing After Each Addition, Until The Dough Begins To Clump Together. Remove The Dough From The Food Processor And Form Into A Ball Onto A Lightly Floured Surface. Shape The Dough Into A Disc, 5-Inches Wide. Wrap In Plastic Wrap And Chill For At Least An Hour. The Dough Pictured Is Ready To Take Out Of The Food Processor. 2 Remove The Dough Disc From The Refrigerator. Let Sit At Room Temperature For 5-10 Minutes. Sprinkle Some Flour On Top Of The Disk. Roll Out With A Rolling Pin On A Lightly Floured Surface To A 12 Inch Circle; About 1/8 Of An Inch Thick. As You Roll Out The Dough, Use A Metal Spatula To Check If The Dough Is Sticking To The Surface Below. Add A Few Sprinkles Of Flour If Necessary To Keep The Dough From Sticking. Carefully Place Dough Into A 9-Inch Fluted Tart Pan With A Removable Bottom. Gently Press Dough Into Pan; Have The Dough Come Up 1 1/2 Inches Up The Sides Of The Tart Pan. Put Tart Pan In The Freezer For 30 Minutes. 3 Preheat Oven To 375
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