Walnut Pastry Crust
|All purpose flour||2 Cup (32 tbs)|
|Unsalted butter||12 Tablespoon, cut into small pieces|
|Vanilla extract||1 Teaspoon|
|Walnuts||1⁄4 Cup (4 tbs), finely chopped|
Combine the flour, butter, egg, milk, and vanilla in the bowl of a food processor fitted with a steel chopping blade.
With an on-off motion, process until the butter is the size of small peas.
Add the sugar, salt, and walnuts and process just until the dough starts to pull together.
Do not over-process.
Remove from the bowl, pat into a ball, flatten into a disk about 3/4 inch thick, and dust with flour.
Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat your oven to 375Â°F.remove the dough from the refrigerator and gently massage it until it is workable, turning it over a couple of times, and starting to flatten it with your fingertips.
Dust the dough with a little flour.
Lightly flour a rolling pin and board, and quickly roll the dough into a circle measuring about 14 inches in diameter and about 1/8 inch thick.
If the dough sticks, add a small amount of flour and loosen with a dough scraper or long, thin bladed knife.
Carefully roll the dough over the pin or fold into quarters and position it over the pan.
Unroll, and ease the dough into the prepared tart pan, working to flatten the bottom, and then gently pushing the dough well into the corners and against the sides with your thumb or fingertips.
Trim off any excess dough by rolling the rolling pin over the tart pan or trimming with a knife.
Excess dough may be cut into decorative shapes (like leaves or apples) and baked alongside the tart.
Once baked, glaze them and place them on finished tarts for decoration.
Tear off a piece of aluminum foil large enough to cover the tart and place it, shiny side down, on the dough.
Prick the dough well with a fork (through the foil), and fill with pie weights or dried beans.
Place the pan in the middle of the preheated oven and bake until the crust begins to pull away from the pan, about 15 minutes.
Carefully remove the aluminum foil and beans or weights, saving the beans for another use.
Remove the sides from pan (optional), prick the pastry with a sharp knife or fork if it swells up, and return the crust to the oven for another 6 to 8 minutes until golden.
Remove the tart shell from the oven and let it cool on a rack.