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Makes
1 ten-inch tart shell
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
Ingredients
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4 ounces (114 grams / 1 heaping cup) pecan pieces, toasted
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2 tablespoons (24 grams) sugar (I use turbinado, but ordinary cane sugar will do)
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1 ¼ cup (156 grams) all-purpose flour
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¼ cup / 22 grams wheat germ (see note below)
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Small pinch of kosher salt
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Generous dash of cinnamon (optional)
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Healthy pinch of freshly grated nutmeg (optional, but highly recommended)
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3 ounces (84 grams / 6 tablespoons) unsalted butter
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1 egg
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1 teaspoon vanilla
Directions
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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.
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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.
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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.
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If blind baking, chill before filling with weights and baking.
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I hope you like this. Yours truly, AntoniaJames ;o)
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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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