Nut Crust

Step 1: In a food processor, pulse the nuts and 2 tablespoons flour until the nuts are finely ground. Add the remaining 3/4 cup flour, sugar, and salt, and pulse to blend. Add the butter and pulse until the mixture has a sandy texture.

Step 2: Sprinkle the mixture with the cold water and then pulse until the dough just comes together in a ball. Shape the dough into a disc, wrap it in plastic wrap, and then refrigerate until the dough is firm, at least an hour. (You can freeze the dough for up to 3 months; thaw the dough in the fridge overnight before rolling.)

Step 3: Preheat the oven to 350°F.

Step 4: On a lightly floured surface, break the chilled dough into 4 pieces and then push and mush them together, kneading them to soften them slightly (this will make it easier to roll the dough without it cracking).

Step 5: Roll out the dough until it’s just under 1/4 inch thick and about 10 inches in diameter, and then carefully drape it on the rolling pin and transfer it to a 9-inch tart pan with a removable bottom.

Step 6: Gently press the crust into the edges and trim away any excess dough. Refrigerate the dough for 10 minutes.

Step 7: Pierce the dough several times with a fork. Place the tart pan on a baking sheet and bake for 25 to 30 minutes, until the crust is golden brown around the edges and the pastry is dry in the center. Let the tart shell cool to room temperature and fill it soon after.