Tarts have their own character, different from pies, and deserve to have their own pastry! This recipe will provide that richer, more flavorful crust that complements a delicate tart.
NuttyTart Pastry
Ingredients
9” tart pan, lightly buttered
Ingredients
6 T. cold butter, cut into small pieces
1 ¼ c. flour
½ c. walnut meal, very fine (takes 2/3 to ¾ c. walnut pieces to begin with), or almond meal
2 T. sugar
¼ t. salt
1 egg, divided
½ t. vanilla
1 – 3 T.ice water
Directions
1. Mix flour, sugar, salt and walnut meal in food processor. Cut in butter.
2. Separate egg, set white aside. Blend yolk, vanilla and 2 ½ T. ice water.
3. Toss the water mixture with the walnut mixture or pulse briefly in processor to make soft dough. Add last ½ T. ice water if needed to form soft ball.
4, Wrap in plastic wrap and chill for 30 minutes.
5. Roll to 1/8” thickness between 2 lightly floured sheets of plastic wrap to about 11.5" in diameter. Carefully transfer to the pan and gently fit it in. Trim the outer edge to 1/4" and tuck it inside the crust to make that part just a little thicker (so that it will hold up well when you remove the outside metal ring after baking).
6. Chill 15 minutes while oven heats to 375°. Place a flat cookie sheet in oven to preheat (set rack at 1/3 up from bottom).
7. Prick chilled crust, then bake 12-16 minutes til golden.
8. Meanwhile, whisk egg white until frothy. When crust is done baking, brush inside lightly with egg white, then set aside to cool.
Baker’s Notes and Tips and Tricks
When making a tart, it helps to make the crust an even thickness, including the inch or so that comes up the side. If it's too thin there, the tart will crumble coming out of the pan. Feel free to use your fingers to get the desired thickness, -- just remember to chill thoroughly before baking!
