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.

Reviews Add a comment

  • mail4karen15603
    4 JUL, 2017
    Just made this without reading the comments and didn't include ANY flour because it wasn't in the ingredients list. It burned and made a mess in the oven! Also, it tells you to preheat the oven and THEN says to freeze the crust for 30 minutes. Please proofread!
  • shpintneryahoo
    9 OCT, 2016
    RE: Perfect Nut Crust There is a mistake in the list of ingredients. The amount of flour is not listed. I want to make this crust, so please tell me the amount of flour.
    • kayzintigmail
      15 OCT, 2016
      Based on the amount of butter (6 T), this recipe should use 1 cup of flour.
  • DGHolsen
    6 JAN, 2008
    The recipe has been changed. It use to read: Perfect Nut Crust This recipe for perfect nut crust is from "Entertaining," by Martha Stewart. Makes one 10-inch tart, two 9-inch tarts, or twelve 3-inch tartlets Ingredients 14 tablespoons (1 3/4 sticks) unsalted butter 2 1/3 cups flour Pinch of salt 3 tablespoons sugar 2 egg yolks, beaten with 4 to 5 tablespoons ice water Directions 1. In the food processor, cut the butter into the flour. Add the salt and sugar. Do not overwork. Little by little, add the egg yo