Pine Nuts Crust

Enjoy the complete experience of Thomas Keller's Lemon Tart recipe with this delectably simple crust recipe

Pine Nuts Crust

Ingredients

• 10 ounces (2 cups) pine nuts
• 1/3 cup of sugar
• 1 pound (3 ounces) all-purpose flour
• 8 ounces unsalted butter, at room temperature
• 1 large egg
• 1 teaspoon pure vanilla extract

Instructions

Place pine nuts in food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl. Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in a plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to a month) Because this dough uses only one egg it is difficult to make in a smaller quantity. Freeze the extra dough for another time. Pine nuts crust is part of Thomas Keller's Lemon Tart recipe.

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