ALMOND CRUST
This recipe was created to be used for Fresh Plum Frangipane Tart, Strawberry-Lemon Tartlets and Mixed Nut Tartlets. 
1 1/4 cups all purpose flour
1/2 cup slivered blanched almonds (about 2 ounces)
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
3/4 teaspoon almond extract
2 tablespoons (about) ice water 

Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in almond extract and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; refrigerate until firm before rolling, at least 2 hours and up to 1 day. 

Makes One 9-inch Crust or about 18 3- to 3 1/2-inch Crusts.