Cinnamon-Pecan Cookie Crust

Michael Mina's crust was inspired by linzer torte pastry, which is flavored with ground nuts and spices.

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  • Servings: makes one 9 1/2-inch crust

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  • 1 1/2 sticks (6 ounces) unsalted butter, softened
  • 1/4 cup sugar
  • 1 large egg yolk
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1 cup plus 2 tablespoons cake flour, plus more for dusting
  • 3/4 cup pecans (3 ounces), finely ground
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • Pinch of salt

How to make this recipe

  1. In a large bowl, beat 6 tablespoons of the softened butter with the sugar until light and fluffy. Add the egg yolk, lemon zest and the vanilla and beat until combined. In a medium bowl, whisk the flour with the pecans, baking powder, cinnamon and salt. Add to the wet ingredients and beat just until combined. Flatten the dough into a disk, wrap in plastic and refrigerate until firm, about 20 minutes.

  2. Preheat the oven to 350°. On a lightly floured surface, roll out the dough a scant 1/4 inch thick. Cut the dough into 4 pieces and transfer to 2 baking sheets. Bake in the upper and lower thirds of the oven for 15 minutes, or until crisp; shift the pans from top to bottom and front to back for even baking. Let cool on a wire rack.

  3. Transfer the pastry to a sturdy resealable plastic bag and crush gently using a rolling pin. Transfer the crumbs to a food processor, add the remaining 6 tablespoons of softened butter and process until moistened. Press the crumbs into a 9 1/2-inch fluted tart pan with a removable bottom, forming an even layer all around; pack the crumbs tightly. Refrigerate the tart shell until chilled, about 15 minutes.

Make Ahead

The crust can be kept in an airtight container for 2 days.

Contributed By Published September 2012

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