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Information

Course: dessert
Total time: under 2 hours
Skill level: Moderate
Cost: Moderate
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Ingredients

  • 1½ cups all-purpose flour
  • 1 cup finely ground walnuts, pecans, hazelnuts, or almonds
  • 1½ tablespoons sugar
  • 1 teaspoon cold unsalted butter
  • 2 large egg yolks, beaten
  • 2 teaspoons ice water, if needed

Directions

Combine the flour, nuts, and sugar in a mixing bowl. Using a fork, cut in the butter to just blend. Stir in the egg yolks, mixing with the fork just until the dough comes together. If necessary, add ice water, a few drops at a time.

Form the dough into a ball and wrap in plastic film. Refrigerate for 1 hour, or until thoroughly chilled.

When ready to roll out, lightly flour a clean, flat work surface.

Preheat the oven to 350°F.

Lightly butter six 4-inch round fluted tart pans with a removable bottom.

Remove the dough from the refrigerator and unwrap it. Place it on the lightly floured surface and, using a rolling pin, roll out to a circle about 1/8 inch thick.

Using a plain or fluted 5-inch round cutter, cut 6 dough circles. Working with one at a time, fit a pastry round into each tart shell, pressing it into the bottom and sides. Work carefully, as the dough is a bit fragile. If it breaks, just push it together with your fingertips. Even the edge of the pastry with the rim of the pan.

Place the tart shells on a baking sheet and bake for about 10 minutes, or until lightly browned. Remove from the oven and place on wire racks to cool until ready to fill.

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Nutritional Information

Nutrients per serving

Nutritional information is based on 6 servings.

228kcal (11%)
27mg (3%)
1mg (1%)
27mcg RAE (1%)
125mg
28mg
6g
4g
2g
29g
72mg (24%)
4mg (0%)
2g (8%)
10g (15%)
2mg (12%)