10 oz. finely chopped walnuts or almonds
1/2 lb. unsalted butter, softened
1/3 c. sugar
3 c. flour
1 egg, beaten
1 tsp. vanilla or almond extract

Preheat oven to 350 degrees.

Mix together all ingredients until well blended.

Divide mixture in half and press into 9 inch buttered springform tart pans; or press into twelve 3 inch tartlet pans. Chill for 30 minutes before baking for 15-20 minutes, or until golden brown.

Makes two 9 inch tarts or twelve 3 inch tarts.

MAYONNAISE CRUST:

2 c. flour, sifted
1 tsp. salt
1/2 c. Best Foods mayonnaise
1 tsp. grated lemon rind; optional
3 tbsp. cold water

Mix flour and salt; blend in mayonnaise with fork. Sprinkle on lemon rind and water; mix well. Press firmly into a ball.

Yields double pie crust.

QUICHE CRUST:

6 tbsp. butter, chilled
2 tbsp. shortening, chilled
1 1/2 c. flour
1/4 tsp. salt
3-5 tbsp. ice water

Cut dry ingredients into butter and shortening. Add water. Form into ball. Chill.

CHEDDAR CHEESE CRUST:

2 1/2 c. flour
1 tsp. salt
6 tbsp. butter, very cold
6 tbsp. shortening
3-5 tbsp. ice water
1 c. finely grated cheddar cheese

Sift flour, stir in salt with fork. Cut butter in thin slices and work into flour until coarse meal. Work in shortening and cheese in the same manner. Add ice water a small amount at a time. Use only enough to hold dough together.

Divide into 2 balls. Dust with flour. Cover with plastic wrap. Chill 30 minutes.