5 Ingredients or Fewer

Nut crust for tarts

September  6, 2011
2 Ratings
  • Makes ten inch tart crust
Author Notes

Everybody that cooks has their go-to recipes. These are hip pocket and after some time, one never needs to refer to the written instructions.

I can make a standard pie crust in my sleep. And every variation from pate brisee ordinaire, to pates sucrees.

However, everyone needs a really quick and easy crust that doesn't need rest time. And this is the nut crust. Use any nuts, from walnuts to pecans, just toast them first to bring out the flavor. —gpaera

What You'll Need
  • 3/4 cup Toasted nuts (any kind will do)
  • 1/4 cup Sugar
  • 1 1/2 cups All purpose flour
  • 1/2 cup Cold butter, cubed
  • 1 Egg yolk
  1. In food processor blend cooled nuts and sugar. Be careful not to over process into a nut butter.
  2. Add APF and pulse to blend
  3. Pulse butter until small pea like pieces
  4. Add yolk and pulse 5 to 7 seconds. The original recipe called for a four hour chill. I omitted this step and have have never looked back.I usually do a blind bake but have used the crust without blind baking.
  5. Press the crust into place in a ten inch tart pan with your fingers.

See what other Food52ers are saying.

  • dymnyno
  • AntoniaJames
  • alex bennett
    alex bennett

3 Reviews

alex B. November 27, 2022
This worked out nicely for what I needed. It was a little dry, so I added maybe 1-2 tablespoons of water to hold it together better. The blind bake took at least 20 minutes. It was delicious!
dymnyno September 11, 2011
I am a big fan of nut crusts..they are wonderful when they soak up the flavors of the filling! I make walnut and almond crusts all the time.
AntoniaJames September 7, 2011
Mmm, this looks good! Thanks for posting this. I don't have a tried and true recipe for a tart crust with nuts, so this will be helpful!! ;o)