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.
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.
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.
If blind baking, chill before filling with weights and baking.
I hope you like this. Yours truly, AntoniaJames ;o)
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.
When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)