This rich nut crust is easy to make and is versatile for a variety of different occasions — fill with raspberries in the Summer, cranberries in the Fall, or a dark chocolate truffle filling for a special occasion.
- 2-1/3 cups walnuts or pecans
- 1/2 cup slivered blanched almonds
- 3 Tbsp sugar
- 3/4 stick (6 Tbsp) unsalted butter, room temperature
- 1 Tbsp pure vanilla extract
Lightly butter a 9-inch round fluted tart pan with a removable bottom
Plus the walnuts in a food processor until finely ground. Remove and set aside. Add the almonds and sugar. Pulse, scraping down the bowl several times, until ground into a powder.
In a mixer fitted with the paddle attachment, cream the butter on medium-high speed until fluffy, about 2 minutes. Add the nut mixture and mix on low speed until the dough begins to hold together.
Press the dough evenly into the bottom and sides of the tart pan. Cover with plastic wrap and refrigerate 1 hour or freeze until firm, about 1/2 hour.
To bake the empty tart shell, position the rack in the middle of the oven and preheat the oven to 350 degrees F.
Unwrap the shell and place on a baking sheet. Prick all over with the tines of a fork. Bake for 10-13 minutes, until the crust feels dry and looks puffy. Remove from the oven and gently press the bottom down with the back of a wooden spoon. Return to the oven for 8-10 minutes, or until lightly golden brown. Transfer to rack and cook completely.
