Name: Nut-Crust Tart Shell
Yield: Makes one 9-inch (23 cm) baked tart shell
Ingredients: 1 Tbsp (15 mL) sugar; ¾ cup (185 mL) + 2 Tbsp (30 mL) all-purpose flour; 1 Tbsp (15 mL) cold water; 6 Tbsp (90 mL) cold unsalted butter, cut in pieces; ¼ tsp (1 mL) salt; ⅓ cup (80 mL) coarsely chopped nuts (walnuts, pecans, almonds, or hazelnuts)

Preparation info

Makes
one 9 inch

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This crust recipe can be made using any of four types of nuts, and it works consistently. The natural oils in nuts add fat and moisture to the pastry, so less butter is required than in other styles of pastry crusts.

Ingredients

⅓ cup (80 mL) coarsely chopped nuts (walnuts, pecans, almonds, or hazelnuts)
¾

Method

In a food processor, pulse the nuts and 2 tablespoons (30 mL) of the flour until the nuts are finely ground. Add the remaining ¾ cup (185 mL) of flour and the sugar and salt, and pulse to blend. Add the butter and pulse the mixture until it has a sandy texture. Add the cold water, then pulse until the dough comes together in a ball. Shape the dough into a disc, wrap it i

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Ingredients

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