The dough may be mixed in a heavy-duty electric mixer with a paddle attachment, with a hand-held electric mixer, or in a food processor. Fill this tasty walnutty dough with Chef Alex Stratta’s Walnut and Brown Butter Tart Filling.
- 2 cups all-purpose flour
- 1/2 cup ground California walnuts
- 1/3 cup powdered sugar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut in small pieces
- 1 egg, beaten
- In a large bowl, or in a food processor, combine the flour, walnuts, powdered sugar, sugar, and salt. Mix or process for a few seconds, to blend thoroughly. Add the butter and blend, or pulse with a food processor, until the mixture resembles coarse meal. Add the egg, then mix or pulse again just until the dough masses together. Scrape the dough onto a floured surface then push and pat it into a round disk about an inch thick. Wrap in plastic wrap and refrigerate for 2 hours. (The dough may be refrigerated overnight if you wish. If it is too firm to roll easily, let it sit at room temperature to soften slightly.)
- Preheat the oven to 425°F. On a floured surface, roll the dough into a circle about 12 inches across. Transfer to a 10-inch tart pan or pie pan, pressing the dough firmly over the bottom and sides of the pan. Trim off any overhanging dough. (The scraps may be sprinkled lightly with sugar and baked separately, for a nice cookie.)
- Press a 12-inch square of heavy-duty foil, or a double-thick square of regular foil, snugly over the surface of the dough. To keep the dough from puffing during baking, set a slightly smaller pan, such as a 9-inch cake pan or pie pan, directly on the foil, or use dried beans or pie weights if you have them. Bake for 10 minutes, and then remove the foil. Bake about 4 minutes longer, until the dough is beginning to brown lightly around the edges, and the bottom no longer looks raw. If it puffs up, simply prick it with a fork. It will bake further later, with the filling in it. Cool before filling.