Caramelized Nut Tart
From chefmeow 16 years agoIngredients
- 1-1/2 cups all purpose flour shopping list
- 2 tablespoons sugar shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 1/4 teaspoons alt shopping list
- 1 stick chilled unsalted butter cut into 1/2" pieces shopping list
- 1 teaspoon vanilla extract shopping list
- 4 tablespoons ice water shopping list
- Filling: shopping list
- 1-1/4 cups sugar shopping list
- 1/4 cup water shopping list
- 2/3 cup whipping cream shopping list
- 2 tablespoons unsalted butter cut into small pieces shopping list
- 1 tablespoon honey shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup walnuts coarsely chopped shopping list
- 1/2 cup pecans coarsely chopped shopping list
- 1/2 cup slivered blanched almonds shopping list
How to make it
- Mix flour, sugar, cinnamon, nutmeg and salt in processor then add butter then pulse until mixture resembles coarse meal.
- Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps.
- Gather dough into ball then flatten into disk.
- Wrap in plastic and refrigerate until firm about 2 hours.
- Preheat oven to 375.
- Roll dough out on floured surface to 12-inch round then transfer to tart pan with removable bottom.
- Fold overhang in and press forming high standing double thick sides.
- Pierce dough all over with fork then freeze 15 minutes.
- Bake crust until set but still pale in color piercing with fork if crust bubbles for 20 minutes.
- Transfer to rack and cool.
- Increase oven temperature to 400.
- Combine sugar and 1/4 cup water in heavy medium saucepan.
- Stir over medium low heat until sugar dissolves.
- Increase heat then boil without stirring for 10 minutes occasionally brushing down sides of pan with wet pastry brush.
- Reduce heat to medium.
- Gradually whisk in cream then stir until caramel is smooth.
- Add butter, honey and vanilla then stir until well blended.
- Mix in all nuts.
- Pour caramel mixture into crust then bake for 20 minutes.
- Cool completely on a rack and serve with whipped cream if desired.
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