Recipe information
Yield
Makes one 13 1/2 x 4 1/4-inch crust
Ingredients
1/4 cup pecans
10 graham crackers (5 ounces)
3 tablespoons sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
Preparation
Step 1
Preheat the oven to 350°F. Place the pecans in a single layer on a rimmed baking sheet, and toast until they are fragrant, about 8 minutes. Remove from the oven; let cool.
Step 2
Place the graham crackers in a food processor; pulse until fine crumbs form. Add the sugar, salt, and pecans; pulse to combine. Add the butter; pulse until fine crumbs form.
Step 3
Transfer to a 13 1/2 × 4 1/4-inch tart pan with a removable bottom, and pat evenly into the bottom and up the sides. Place the pan on a baking sheet; bake until the crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool. The crust may be made up to 1 day ahead and stored, covered with plastic wrap, at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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