1 cup (250 ml) unbleached all-purpose flour

1/4 cup (60 ml) pecans, toasted

1 tablespoon (15 ml) sugar

Pinch of salt

1/4 cup (60 ml) cold unsalted butter, diced

3 tablespoons (45 ml) ice cold water

In a food processor, combine the flour, pecans, sugar, and salt until the pecans are ground to a fine powder. Add the butter and pulse until the mixture has a sandy texture. Add the water and pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and form into a disc. Cover in plastic wrap and refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

On a floured work surface, roll out the dough into a thin sheet. With a 9-cm (3 ½-inch) round cookie cutter, cut 14 circles. With your thumbs, line fourteen 7.8 x 2-cm (3-inch) aluminum tartlet pans with the circles. With a fork, prick the bottom of the crusts. Place on a baking sheet and bake for about 18 minutes or until the crust is golden brown. Let cool.

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