I wanted a more crumbly (as opposed to flakey) tart crust for the Cherry Apricot Almond Tart I make. This simple pastry dough recipe is it.
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Tag Archives: pastry dough
Toasted Nut Pastry Dough
By Kathleen Kanen
Ground nuts and a touch of whole-wheat pastry flour give this pastry dough recipe a healthier edge. It also has less fat than traditional pastry, yet there’s enough to make it satisfyingly tender. As with any pastry, handle the pie dough gently (so it doesn’t get tough) and don’t skip chilling it for 30 minutes. That helps the gluten relax and makes a more tender crust. Use the chilling time to peel the fruit and assemble the filling. This dough is terrific for seasonal fruit-filled pies, such as our Apple Pie with Chinese Five Spice and Hazelnut Crumb Topping in fall or our Kathleen’s Fresh Peach Pie in summer.
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