2 cups (10 ounces) pine nuts
1/3 cup sugar
3 cups flour
16 tablespoons (8 ounces) unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
Since the recipe uses only one egg, it would be difficult to cut down, but the extra dough can be frozen for future use.
Place the pine nuts in a food processor and pulse a few times. (Elaine bought Portuguese pine nuts at Pennsylvania Macaroni in the Strip for $14.99 a pound.) Add the sugar and flour and continue to pulse until the nuts are finely ground. Place the mixture in a mixing bowl (the dough can be mixed by hand or in a mixer fitted with the paddle).
Add the softened butter, the egg and vanilla and mix to incorporate all the ingredients. Divide the dough into three parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. The dough can be frozen for future use. Makes enough dough for 3 9-inch tarts.
Note: Elaine suggests cutting the recipe in half -- lightly mix the egg with a fork and use half, about 1 1/2 tablespoons. Use any excess crust for tarts.
"The French Laundry Cookbook"
by Thomas Keller
Thursday, September 21, 2000
