Pinenut pastry crust

Pine nut crust (use for lemon tarts)

2 cups of pine nutslemon sabayon and pine nut tart

3 cups all purpose flour

1/3 cup sugar

1 tsp vanilla

8 oz butter (room temperature)

1 egg

Pulse pine nuts in food processor until ground. Add flour and sugar, and pulse some more until a fine mixture is formed. Turn mixture out into a bowl. Mix in vanilla, egg and butter, until well combined. (Use your hands to blend butter in. Form a ball, cut into three equal sized pieces and refrigerate at least 10 minutes before using.