Position a rack in the center of the oven and heat the oven to 350°F
Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
In a medium bowl, mix the crumbs and sugar with a fork until well blended.
Drizzle the melted butter over the crumbs and mix until evenly moistened.
Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and the crust) and use your hands to spread the crumbs so that they cover the bottom of the pan and sides.
Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.
Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
Bake the crust until it smells nutty and fragrant, about 10 minutes.
Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and
stored at room temperature, wrapped well in plastic.