Still in my Pierre Herme mood, I made his Sweet Pastry Tart Dough. Over the years for blog hopping, I've read so much good review about this particular crust, that I know I have to try it. As some of my regular readers might have notice, I hardly make pies, not if I can help it that is. I still haven't master the art of making the perfect pie crust. I compensate my pie weakness by making tarts instead. I like tarts because usually they have this cookie dough like crust which is basically dump and mix and crust is ready to chill and be use.

What I love about Pierre's book is that there are instructions for both mixer users and in a food processor users. How cool is that! I would have tried making it in my trusty KitchenAid mixer but then I needed to chopped the walnuts separately and well...it's Sunday afternoon I'm feeling lazy so food processor got my vote.

Since I was gifted a food processor for my birthday last year, I still haven't made any crust in it until now. I'm amaze how quickly this crust got made. As we speak I have 3 disk of this sitting in my fridge. I didn't read it thoroughly because it said so in the book that they recommend 2 days of chilling. I'm now thinking of what to top them with. Of course I have to try it with PH's lemon tart, that one got good reviews as well. I have to think of 2 more topping/fillings. Oh, I can't wait to get started.

• 2 1/2 sticks of butter, room temperature
• 1 2/3 cups confectioner's sugar, sifted
  
• 1 egg
• 3 1/2 cup all purpose flour, sifted
  
• 1/2 cup almonds flour/ground almonds (I used walnuts)
  
• pinch of salt

In a food processor, mix the butter and the confectioner's sugar until well blended. The original recipe calls for almond flour or ground almonds, but since I have neither handy I threw in my last stash of walnuts. Add the egg and pinch of salt. Before adding the AP flour , remember to scrape down your bowl to ensure that every ingredients are thoroughly mixed. Add the flour in 3 stages, the finish dough will be soft like a cookie dough. divide into 3 disk and wrap in clingwrap and chill for several days. I like the outcome of using the walnuts, my final crust have specks of brown in them which kind of look pretty to me.