Published by Stewart, Tabori & Chang
Total Timeunder 2 hours
OccasionFormal Dinner Party
Taste and Texturenutty, sweet
Type of Dishdessert, tart
- 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.
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