Hazelnut Pastry Dough

Name: Hazelnut Pastry Dough
Prep time: 20 min
Total time: 135 min
Ingredients: 1.75 cups all-purpose flour; 0.5 cup ground toasted, skinned hazelnuts; Salt; 2 sticks unsalted butter, cut into pieces; 1/4 to 1/2 cup ice water

3.6

(16)

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

2 hrs 15 mins

Yield:

Makes 2 rectangles (enough for two 4-by-13-inch tarts)

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).

Ingredients

1 ¾ cups all-purpose flour
½ cup ground toasted, skinned hazelnuts
Salt
2 sticks unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Directions

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.
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.