- 1½ cups all-purpose flour
- 1 cup finely ground walnuts, pecans, hazelnuts, or almonds
- 1½ tablespoons sugar
- 1 teaspoon cold unsalted butter
- 2 large egg yolks, beaten
- 2 teaspoons ice water, if needed
Combine the flour, nuts, and sugar in a mixing bowl. Using a fork, cut in the butter to just blend. Stir in the egg yolks, mixing with the fork just until the dough comes together. If necessary, add ice water, a few drops at a time.
Form the dough into a ball and wrap in plastic film. Refrigerate for 1 hour, or until thoroughly chilled.
When ready to roll out, lightly flour a clean, flat work surface.
Preheat the oven to 350°F.
Lightly butter six 4-inch round fluted tart pans with a removable bottom.
Remove the dough from the refrigerator and unwrap it. Place it on the lightly floured surface and, using a rolling pin, roll out to a circle about 1/8 inch thick.
Using a plain or fluted 5-inch round cutter, cut 6 dough circles. Working with one at a time, fit a pastry round into each tart shell, pressing it into the bottom and sides. Work carefully, as the dough is a bit fragile. If it breaks, just push it together with your fingertips. Even the edge of the pastry with the rim of the pan.
Place the tart shells on a baking sheet and bake for about 10 minutes, or until lightly browned. Remove from the oven and place on wire racks to cool until ready to fill.
Nutritional information is based on 6 servings.