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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
- 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.
- This recipe was entered in the contest for Your Best Mash-Up Recipe