Editor's note:The recipe and introductory text below are excerpted from Thomas Keller'sBouchon.
Because this dough uses only one egg, it is difficult to make in a smaller quantity. Freeze the extra dough for another time.
Ingredients
Makes enough dough for 3 crusts
Step 1
Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.
Step 2
Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month.
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Reviews (11)
Back to TopThanks to NORMAJJOHNSON, the measurements for one crust were spot on! I would also add a pinch of salt, and the dough required about 1T. of ice water to come together in the stand mixer. Next time I'd consider lightly toasting the pine nuts ... that flavor wasn't particularly prominent, especially for the $ spent.
Anonymous
Zurich, Switzerland
1/17/2022
nope, didn't work for me. would add more moisture to make it come together better or use a different recipe...waste of many pine nuts and time.
xtinetravers7075
San Diego, CA
9/22/2018
I made this dough per the recipe and it was just crumbly. Did not hold together at all - there was no fragility it was just crumbs. I ended up pressing it into the pan but I'm sure it will fall apart when I cut it. It needed more moisture, like some ice water or something. Did anyone else have this problem? The lemon filling is nice though. I would use another recipe for the shell in the future.
xtinetravers7075
San Diego, CA
9/22/2018
Who needs the crust for 2 tarts languishing in the freezer? Here's the way to easily make only one crust. I have converted the amounts to grams and relied on my kitchen scale for ease of measurement and my small mini-food processor. Pine nuts - 94 grams Sugar - 23 grams Flour - 151 grams Butter - 76 grams Egg - Whisk til white/yolk well blended - use 20 grams only Vanilla - 1/2 t. Proceed as directed!
normajjohnson
Montague, MA
8/9/2018
Yum. Awesome - I also divided into 2, used the called for 1 egg, but can imagine that 2 would be (a little different, but) fine. Added a pinch of salt. There is no way that I could have mixed this by hand - needed the paddle of the Kitchen Aid.
essm
Lawrenceville, NJ
3/4/2017
Don't change a thing. However, I divided the crust into 2 instead of 3 and made a slightly larger tart.
Anonymous
Toronto
6/28/2012
I made this for the lemon tart on this site as mini 2" tarts. One recipe yielded about 60 mini tarts. As other reviewers had advised (with that recipe) I added a little fresh rosemary. Next time will increase it just a bit- it's delicious. also, for reasons too boring to explain here, I added 1 extra egg with excellent results. Not sure how it compares to 1 egg but you could half the recipe this way.
debk2
Bozeman, Montana
11/9/2011
Delicious and easy to make. A little bit difficult to handle uniformly when lining a pie pan but worth the effort. I have used in several pie recipes and have received lots of positive comments regarding this crust.
leemclaug52
Libertyville, Il
2/1/2009
Agree with previous reviewer on its fragility but unique and tasty.
Anonymous
England (American expat)
8/4/2005
Fragile but delicious.
Anonymous
New York, NY
7/15/2005
I've made this crust for Keller's Lemon Sabayon a couple of times now. It has consistently been delicious. It's fairly easy, given the complexity of many of his French Laundry recipes, but equally scrumptious.
Anonymous
Folsom, CA
12/22/2004
