Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Perfect Nut Crust 3.0 (36) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes one 10-inch tart or one 8-by-11-inch tart This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart. Ingredients 3 ½ 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 Directions Preheat oven to 375 degrees. 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. Rate it Print