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Lemon-Pecan Tart Crust
in Diana's Recipe Book
(total ratings: 1)
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|Servings: Makes: One (1) 9 inch tart crust|
This is a delicious buttery tart crust with wonderful flavor and texture of pecans and lemon. This recipe can be used for almost any "sweet tart".
1 cup all-purpose flour
1/3 cup confectioners' sugar
1/2 cup finely ground pecans
1 tablespoon finely grated lemon peel, OR 1/8 tsp. lemon oil
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Preheat oven to 425 degrees F.
Mix flour, sugar, ground pecans, and
lemon peel (or lemon oil, if using) in food processor. Add butter. Cut in using on/off turns until mixture forms moist clumps.
Prepare a 9-inch tart pan with removable bottom by lightly spraying with cooking oil spray. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 15 minutes.
Bake crust at 425 degrees F (400 degrees F if using dark colored or non-stick pan) until golden brown, about 15 minutes.
Transfer crust to rack and let cool. When crust has cooled, fill with filling of your choice.
Turn oven down to 350 degrees F (325 degrees F if using dark colored or non-stick pan) to bake your filled tart.
Makes one (1) 9 inch tart crust.
|Date: Sept. 1 2002|