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Nut Crust

Book Description

A treasure trove of the goodies that sustain Americans, whether traditional sweets, back-of-the-box classics, or newly inspired creation. Every kind of sweet satisfaction imaginable is here -- cookies, cakes, pies, puddings, cobblers, pastries, ice cream, candy, and more. Fertig serves up 400 of the best, along with a generous helping of anecdotes about the sweet and sometimes bittersweet saga of American life.

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All-American Desserts: 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts

Authors: Judith M. Fertig

Date: October 2003

ISBN: 155832190X

Publisher: Harvard Common Press

Paperback

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Nut Crust
Recipe from: All-American Desserts
by Judith M. Fertig
Cookbook Heaven at Recipelink.com

For cheesecakes and tarts, a nut crust adds both texture and flavor. Vary this basic recipe to include the nuts of your choice. Almonds and cashews from California, peanuts from the South, hickory nuts from the Midwest, pecans from the Midwest and the South, hazelnuts from the Pacific Northwest, and macadamia nuts from Hawaii all make delicious nut crusts.

Makes 1 crust for a 9-inch springform pan or a deep-dish pie

1 1/2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1/2 cup chopped nuts (see Note)

Preheat the oven to 350 degrees F.

In a medium-size mixing bowl, combine all the ingredients with your hands or blend with a rubber spatula. Pat evenly over the bottom and up the sides of a 9-inch springform or deep-dish pie pan.

Bake until the crust is just beginning to brown, about 12 minutes. Remove from the oven and continue with the recipe of your choice.

NOTE
Use flaked almonds, unsalted dry-roasted cashews and peanuts, whole macadamia nuts or pistachios, chopped hickory nuts or pecans, or whole hazelnuts. Chop the nuts in a hand-cranked nut grinder or in a food processor.

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