Graham-nut crust
- 1/4 cup pecans
- 10 graham crackers (5 ounces)
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
Instructions:
-  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.
- 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.
- 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.