Rating: 3.63 stars
16 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
  • 16 Ratings

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).

Martha Stewart Living, November 2011

Gallery

Credit: Marcus Nilsson

Recipe Summary test

prep:
20 mins
total:
2 hrs 15 mins
Yield:
Makes 2 rectangles (enough for two 4-by-13-inch tarts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews

16 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0