Graham Nut Crust

Martha Stewart Living

Makes one 13.5 x 4.5 inch tart

    1/4 cup pecans                                                 
    10 graham crackers (5 oz)                                      
    3 tablespoons sugar                                            
    1/4 teaspoon salt                                              
    4 tablespoons unsalted butter melted                           

Preheat oven to 350". Place pecans in a single layer on a rimmed baking sheet, and toast until they are fragrant, about 8 minutes. Remove from oven; let cool.

Place graham crackers in the bowl of a food processor fitted with the metal blade; pulse until fine crumbs form. Add sugar, salt, and pecans; pulse to combine. Add butter; pulse until fine crumbs form.

Transfer to a 13.5 x 4.5-inch tart pan with a removable bottom, and pat evenly into bottom and up sides. Place pan on a baking sheet; bake until crust is golden and fragrant. 8 to 10 minutes.Transfer to a wire rack to cool. Crust may be made up to 1 day ahead and stored, covered vith plastic wrap, at room temperature.

MY NOTE: Find equivalent size for a tart pan or 9-inch pie plate.