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Nut Tart Dough

Bonus blog post by gaaarp.

The Sweet Tarts & Pies section of The Modern Baker includes three dough recipes: sweet tart dough, chocolate nut dough, and press-in cookie dough. This recipe is a variation of the sweet tart dough, and even though it’s not an official Modern Baker Challenge recipe, I found it interesting enough to merit its own post.

This dough calls for the same ingredients as the sweet tart dough — flour, sugar, salt, baking powder, butter, eggs, and water — with the addition of 1/2 cup of chopped nuts. Since I was making this dough for the chocolate orange hazelnut tart, I naturally used hazelnuts in the crust.

I began by mixing sugar and chopped hazelnuts in the food processor, then adding the rest of the dry ingredients.

I blended in the butter, then added an egg, egg yolk, and water and pulsed until the dough held together in a ball.

I preshaped the dough into disks, then wrapped and refrigerated the dough for a few hours before rolling it out and pressing it into tart pans.

This dough makes a really delicious crust. It wasn’t quite as flaky as the regular sweet tart dough, but it was still rich, buttery, and had additional flavor from the hazelnuts.

I will definitely use this crust the next time I make the chocolate orange hazelnut tart. And I might even try it for some of the other tarts in this section.

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