Photo: Laurie Black; Styling: Chelsea Fuss
Yield
Makes crust for 1 (11-inch) tart

Toasted pecans are a part of this decadent Cream Cheese-Pecan Pastry that serves as the base of our Sweet Potato Tart.

How to Make It

Step 1

Combine first 3 ingredients in a food processor; process until well blended. Add pecans, and pulse until finely chopped. Freeze mixture 30 minutes.

Step 2

Place flour mixture and butter in food processor; pulse until mixture is crumbly. Add ice water, and process until dough forms a ball and leaves sides of bowl. Flatten dough into a disk between 2 sheets of wax paper. Wrap in plastic wrap, and chill 1 hour.

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