New This Month

Perfect Nut Crust


This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.

  • Yield: Makes one 10-inch tart or one 8-by-11-inch tart


  • 3 1/2 ounces walnuts, finely chopped
  • 6 tablespoons unsalted butter, room temperature
  • 2 tablespoons sugar
  • 1 teaspoon coarse salt
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 375 degrees.

  2. In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined. Firmly press into the bottom and up the sides of a 10-inch or 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 40 minutes. Remove from oven and let cool completely on a wire rack.

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