Cinnamon-Pecan Cookie Crust

1. 1

   In a large bowl, beat 6 tablespoons of the softened butter with the sugar until light and fluffy.

2. 2

   Add the egg yolk, lemon zest and the vanilla and beat until combined.

3. 3

   In a medium bowl, whisk the flour with the pecans, baking powder, cinnamon and salt.

4. 4

   Add to the wet ingredients and beat just until combined.

5. 5

   Flatten the dough into a disk, wrap in plastic and refrigerate until firm, about 20 minutes.

6. 6

   Preheat the oven to 350.

7. 7

   On a lightly floured surface, roll out the dough a scant 1/4 inch thick.

8. 8

   Cut the dough into 4 pieces and transfer to 2 baking sheets.

9. 9

   Bake in the upper and lower thirds of the oven for 15 minutes, or until crisp; shift the pans from top to bottom and front to back for even baking.

10. 10

    Let cool on a wire rack.

11. 11

    Transfer the pastry to a sturdy resealable plastic bag and crush gently using a rolling pin.

12. 12

    Transfer the crumbs to a food processor, add the remaining 6 tablespoons of softened butter and process until moistened.

13. 13

    Press the crumbs into a 9 1/2-inch fluted tart pan with a removable bottom, forming an even layer all around; pack the crumbs tightly.

14. 14

    Refrigerate the tart shell until chilled, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.