Nut Crescent Sweet Pastry Crust

By • June 1, 2015 0 Comments

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Author Notes: One of our favorite cookies during the December holidays inspired this flavorful sweet crust, perfect for summer tarts - and cold weather ones, too! ;o)AntoniaJames


Makes 1 ten-inch tart shell

  • 4 ounces (114 grams / 1 heaping cup) pecan pieces, toasted
  • 2 tablespoons (24 grams) sugar (I use turbinado, but ordinary cane sugar will do)
  • 1 ¼ cup (156 grams) all-purpose flour
  • ¼ cup / 22 grams wheat germ (see note below)
  • Small pinch of kosher salt
  • Generous dash of cinnamon (optional)
  • Healthy pinch of freshly grated nutmeg (optional, but highly recommended)
  • 3 ounces (84 grams / 6 tablespoons) unsalted butter
  • 1 egg
  • 1 teaspoon vanilla
  1. In a food processor, firmly pulse 5 or 6 times the pecan pieces, all of the dry ingredients (including the spices) and the butter. Scrape down the sides of the work bowl.
  2. Beat the egg with the vanilla. Drizzle it over the dough ingredients. Pulse just enough to bring the dough together, scraping down the sides after the third or fourth pulse.
  3. Turn the dough out into a 10” tart tin, ideally one with a removable bottom. Working from the center, press out and up into the edges, smoothing to make the surfaces even; pack the crust into the sides.
  4. If blind baking, chill before filling with weights and baking.
  5. I hope you like this. Yours truly, AntoniaJames ;o)
  6. NB If you don’t have any wheat germ, use 170 grams / 6 ounces / 1 ¼ cup + two rounded tablespoons of flour instead of the amount called for in the ingredient list.

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