Walnut Tart Shell
After baking and cooling this walnut-y tart shell, you can fill it with any number of sweet pie fillings. Butterscotch pudding would be good, but we also tried this with a lemon curd (see our lightened version) topped with raspberries.
  • 1/3 cup walnuts
  • 1 cup flour
  • 2 tablespoons toasted wheat germ
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3 tablespoons walnut oil
  • 1 tablespoon extra-light olive oil
  • 2 tablespoons ice water

1. Preheat oven to 350°F. Place walnuts on a jelly-roll pan and bake 7 minutes or until fragrant and lightly crisped. Set on rack and cool. Increase oven temperature to 400°F.

2. In a food processor combine flour, wheat germ, sugar, salt, and nuts. Process until nuts are finely ground. Transfer to large bowl.

3. In a small bowl, whisk together walnut oil, olive oil, and water well. Make well in center of dry ingredients, add oil mixture and stir with fork until well combined. Shape dough into 1/2-inch-thick disk.

4. Roll dough out between 2 sheets of lightly floured waxed paper into a 11-inch circle (1/8-inch thick).

5. Transfer dough to 9-inch tart pan with removable bottom and carefully fit dough into pan. Trim edges even with top of tart pan. Prick bottom all over with tines of a fork.

6. Line dough with waxed paper or foil and fill with beans or pie weights. Bake 15 minutes. Remove waxed paper or foil and weights and continue baking 10 to 12 minutes longer or until edges are golden brown and crisp. Set on a rack to cool completely before filling.

Nutritional Information
Per serving: 163 calories, 9.7g total fat, 1g saturated fat, 3g monounsaturated fat, 5.2g polyunsaturated fat, 0.9g dietary fiber, 3g protein, 17g carbohydrate, 0mg cholesterol, 1mg sodium.
Good source of: selenium, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version
One 9" tart shell (8 servings)

Prep Time