DIY Pecan Crust

By Ana Luyet and Carissa Mangerson | Photographed by Hillary Schave

The combination of high quality ingredients and well-executed small batch production is the key to making all things Tart delicious. And all of the goodies we make stem from tried and true, gently tweaked recipes we’ve used in our homes for ages.

One of our signature items are sweet tarts with pecan crust. The nutty crust is a lovely compliment to so many fruits! This recipe is scaled to make two six inch, or one 8-9 inch rustic tarts.

In a food processor, pulse together:

  • 1 stick of unsalted butter (chilled)
  • 1 c. flour
  • ½ c. chopped toasted pecans
  • ½ tsp. kosher salt
  • 2 Tbsp. sugar

When dry ingredients are mixed and pecans are in small bits, pulse in the whole stick of butter after chopping into ½ inch sized pieces. Once the new buttered clumps are roughly the size of peas, slowly pulse in ½ cup of ice water (about a tablespoon at a time) until water is evenly distributed and the mixture looks well blended.

Turn over onto plastic wrap—it will look a little dry and crumbly at this point and that’s ok—and wrap tightly, bringing the mixture together as you wrap.

Allow the crust to rest and hydrate in the fridge for about an hour before rolling out on a floured surface similar as a regular pie crust.

Add your favorite fillings once assembled, then savor the comforting aromas of homemade tarts baking in the oven.

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