Sweet Times With Carole Walter

NUTTY CORNMEAL CRUST

Try this crunchy crust made with a mixture of walnuts and pecans. A hint of cornmeal adds extra texture to this flavorful pastry.

SMALL RECIPE
1 cup + 2TB unsifted all-purpose flour
3/4 cup walnuts and pecans, mixed
1/4 cup sugar
1 tablespoon stone ground cornmeal
9 tablespoons unsalted butter, cut in 1/2-inch cubes, well chilled
1 large egg
1/8 teaspoon salt

LARGE RECIPE
1 1/2 cups unsifted all-purpose flour
1 cup walnuts and pecans, mixed
1/3 cup sugar
4 teaspoons stone ground cornmeal
3/4 cup unsalted butter, cut in 1/2-inch cubes, well chilled
1 large egg plus 1 large egg yolk
1/4 teaspoon salt

1. Place flour, nuts, sugar and cornmeal in the bowl of a processor fitted with the steel blade. PULSE 5-6 times. Add the butter and PULSE 10-12 times, then process 8-10 seconds, or until mixture forms fine crumbs.

2. In a small bowl, lightly beat the egg and salt. Remove the processor cover and add the egg. PULSE 6-8 times or until the mixture begins to hold together.

3. Lightly flour a rolling surface and empty the contents of the processor onto the surface. Gather the mixture into a pile, and smear the dough against the surface with the heel of your hand, pushing out about 2-3 tablespoons with each sweep. Repeat procedure a second time. Lightly flour your hand and form the dough into a flat disk(s). Score and dust lightly with flour. Cover with plastic wrap and chill for at least 1/2 hour before rolling. Roll pastry to fit the appropriate sized pan based on the measurements above.

4. The shell must be pricked lightly with a fork at 3/4 to 1-inch intervals, the shaped pastry must be thoroughly chilled before baking, and it must be weighted during baking to prevent it from puffing up. Tear an 18-inch square of heavy-duty aluminum foil. Make a buttered circle in the center of the foil 2-inches larger than the size of the pan. Place the foil, buttered side down, centering it into the baking pan. Using your hand, press the foil completely flush against the sides.

5. Preheat the oven to 425 degrees. Position the shelf at the lower third of the oven. Fill the pan with enough ordinary dried beans (any kind or size will do) or baking nuggets to JUST cover the surface of the pan. DO NOT OVERFILL. For easier handling, bake the pastry shell on a shallow pan with sides.

6. Bake the crust for 15 to 18 minutes or until the sides begin to brown. Remove the pan from the oven. Let stand about 30 seconds, then gently remove the foil and the beans. REDUCE the oven to 375 degrees. Continue to bake the crust for 3 to 5 minutes or until it is golden brown. If the bottom of the pastry shell puffs up, tap it very gently with the bottom of a fork to expel the air. This must be done carefully so that the pastry crust doesn't break. When the crust is done, cool completely before filling.

* Always bake pastry shells on a half-sheet or jelly roll pan as they are extremely fragile. Once baked, HANDLE WITH CARE.

Copyright @ 2003 by Carole Walter, CCP
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