Almond pastry from Everyday Cooking ...

[gendi]

I am just trying to get organised before delivery of my thermy (may have to think up a cool name) next week.  I want to make the fruity pear mince tarts ASAP.  I am buying the Festive Cookbook; will be delivered at same time, but I found the tart recipe online so I can make sure I have the ingredients on hand.  

It refers to Almond pastry from Everyday Cooking and I can't find this recipe online.  I am wondering if someone could either write the recipe out or even just the list of ingredients, so I can be prepped and ready to go when thermy arrives.

Thanks!

Linked JD

[VieveMS]

I'll PM you the recipe Gendi.

[VieveMS]

Done.  Check your PM.

[gendi]

Thank you!!!!!!
Does anyone know if it is fine to use normal almonds rather than blanched ones?

Thank you all.

[fundj&e]

gendi if i was making it i would use almond meal, but thats just me 

[*suzanne*]

I made these and used almond meal they turned out perfect

[Nikkit]

I made the pastry yesterday - used normal almonds with skin on. I think they were raw ones, but have used roasted ones with the skin on before. I don't bother blanching them, just throw them in the bowl and mill with the sugar.
No-one has complained (probably because they're not game...I'll quit cooking them if they do!!) about the pastry being 'brown flecked' rather than 'white'.

[gendi]

Cool - I'd rather mill raw almonds with the skin on and have brown flecked pastry than use blanched ones.  Easier and maybe healthier as surely some of the nutritents of almonds are in the skin. 
Thanks

[cookie1]

I used raw almonds and it's fine. The pastry colour is slightly different but no cause for concern.