NUT TART SHELL
We were inspired by pinenut tart shells from the French Laundry Cookbook to make every other kind of nut tart shell and guess what, they worked out well! Whether it is almond, walnut or hazelnuts, we were able to flavor the tart to go with whatever filling we chose to use.
We have use pecans but find the crust becomes very prone to easily break. Pecans may not be fatty enough for this recipe.
10 ounces nuts, (hazelnuts, almonds, walnuts, pecans, pinenuts, macadamia nuts)
- 1/3 cup sugar
- 3 cups All Purpose flour
- 8 ounce butter, room-temperature
- 1 large egg
- 1 teaspoon flavoring (vanilla extract, almond extract, rose water, etc)
Chop nuts; place in mixing bowl with sugar and flour; add butter, egg and flavoring; mix to incorporate; generously butter and flour individual tart pans or 9 inch tart pan.
Refrigerate pans to chill; then press 1-2 oz dough into pan being careful to be even but not too thick or too thin.
Bake for 10-18 minutes in 350ºF oven, turn pan midway to ensure even browning; remove and cool 10-15 minutes before removing shell from pans.