Graham Cracker Tart Crust

1. 1

   Position a rack in the center of the oven and heat the oven to 350u00b0F

2. 2

   Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.

3. 3

   In a medium bowl, mix the crumbs and sugar with a fork until well blended.

4. 4

   Drizzle the melted butter over the crumbs and mix until evenly moistened.

5. 5

   Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and the crust) and use your hands to spread the crumbs so that they cover the bottom of the pan and sides.

6. 6

   Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.

7. 7

   Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.

8. 8

   Bake the crust until it smells nutty and fragrant, about 10 minutes.

9. 9

   Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and

10. 10

    stored at room temperature, wrapped well in plastic.

* Per serving · 4 servings · Values may vary.

No additional tips available.