The dough can be refrigerated for up to 2 days or frozen for up to 1 month.
NOTE ON NUT FLOURS: Almond and hazelnut flours, or meals, add texture and delicious flavor to pastries, but the nut oils can cause these flours to clump. So it's important to sift them before using, and then to break up any clumps remaining in the sieve and add them to the bowl.
POMMADE: Before we cream butter for some cookie doughs or some tart doughs, we want the butter to be so soft and creamy that it forms soft peaks and has a consistency like mayonnaise. Typically we warm the mixer bowl with the butter in it, by holding the bowl over a burner or using a blowtorch against the outside of the bowl, to encourage the softening.
Follow the "Rolling Out Tart Dough" instructions (page 130) and "To Blind-Bake Tart Shells" (page 131).
This recipe is from Bouchon Bakery page 129.