1/2 cup (70 g) blanched hazelnuts, roasted

1 1/4 cup (190 g) unbleached all-purpose flour

1/2 cup (65 g) icing sugar

6 tbsp (85 g) cold unsalted butter, diced

1 egg

In a food processor, blend the hazelnuts, flour and icing sugar to a fine powder. Add the butter and pulse a few times until it forms pea-sized pieces. Add the egg and blend just until the dough starts coming together.

On a lightly floured surface, knead the dough until smooth. Press the dough evenly and firmly on the bottom and up the sides of an 11-inch (28 cm) tart pan with a removable bottom. With a fork, prick the bottom of the crust. Refrigerate for 30 minutes.

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

Cover the crust with a sheet of foil and fill with dry beans or ceramic pie weights. Bake for 15 minutes or until the crust starts to brown. Remove the beans and foil. Continue baking until the crust is golden brown, about 5 minutes. Let cool completely.

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