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Hazelnut Pastry Dough

16

Hazelnuts give this dough a nice texture and a nutty flavor. You'll have one portion of dough left over after making the cauliflower tart; it's great for apple or pumpkin pie (just shape it into a disk instead of a rectangle).

  • Prep:
  • Total Time:
  • Yield: Makes 2 rectangles (enough for two 4-by-13-inch tarts)

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2011

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup ground toasted, skinned hazelnuts
  • Salt
  • 2 sticks unsalted butter, cut into pieces
  • 1/4 to 1/2 cup ice water

Directions

  1. Pulse flour, hazelnuts, and 1/4 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture, and pulse until it just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

  2. Divide dough in half, and shape each half into a rectangle. Wrap in plastic wrap. Refrigerate until firm, about 1 hour. Let stand for 10 minutes before rolling.

Cook's Notes

Make ahead: Dough can be refrigerated overnight or frozen for up to 3 months. Let chilled dough stand at room temperature for 10 minutes and frozen dough thaw before using.

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