This is a variation on a dough I have been making for years. It’s quick to prepare, easy to roll out (though it can also be pressed into a pan instead), and always bakes up tender and flavorful—who could ask for anything more? The recipe doubles easily, but don’t try to make more than a double batch in the food processor at one time—most food processors will not handle larger amounts of dough.
Keep the dough refrigerated for up to 3 days before using it.
Nut Tart Dough: Begin by placing only the sugar in the food processor and then adding
© 2008 Nick Malgieri. All rights reserved.