Pecan Crust

This tart crust comes together quickly and easily. It has a crumbly texture that is just nutty enough and slightly sweet. It works well with many different fillings. I use this Pecan Crust in my Triple-Chocolate Pumpkin Tart.

Pecan Crust

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makes two 9‑inch extra-deep tart shells.


  • 2 cup pecan pieces, lightly toasted
  • ½ cup sugar
  • 3 cup all-purpose flour
  • 8 ounce unsalted butter, cubed and cold
  • 1 large egg
  • 1 teaspoon vanilla


Place the nuts into the bowl of a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground into the mixture. Add the butter, egg and vanilla and process until the mixture resembles coarse meal, 8 to 10 seconds. It should look loose but press together when pinched between your fingers. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.