Recipe

Italian Nut Torte Recipe

	Hollyeats / All my dishes 1 year, 11 months ago A rich, buttery and intensely nutty tart with a lightly caramelized filling. Simple to make and impressive in presentation. Serve in thin slices as it is very rich, great with espresso! Prep:30m Cook:30m Servings:16	Hollyeats
	holiday ethnic rich

Does this look good? Yeah! / Nope

Recent Gawkers

ttaaccoo

fuzzy

anetamar

Ingredients

Crust: 2 scant cups fine flour

2 Tbs. sugar

3/4 cup + 1 Tbs. cold butter (ONLY butter!)

Dash salt

Filling: 2 Tbs. honey

3 Tbs. butter

Scant 1/4 cup sugar

1/2 cup each whole unsalted almonds, walnuts, hazelnuts and pecans

(you can substitute other nuts, total should be 2 cups, best skinless)

1/2 cup heavy cream

1 tsp. vanilla

Directions

Mix the flour, salt and sugar in a large bowl.

Working quickly with a pastry cutter, cut in the cold butter until it's mealy.

Working with your hands, work in the butter just until dough holds together.

Wrap in plastic wrap and chill while preparing Filling.

Heat honey, butter and sugar together in deep saucepan, stirring, until all melts and comes to a boil.

Turn down the heat to medium, add the nuts and pour over the cream.

Stir together and cook, stirring, for about 5 minutes or until the filling has thickened just a bit.; don't let it get too caramelized.

Remove from heat and stir in vanilla.

Press dough evenly into a 10-inch round tart pan, pushing the edges up.

Pour filling into tart pan, spread evenly, and bake in a preheated 350 degree oven until the edges are browned and the filling is bubbly and golden, about 30-35 min.

Remove to a cooling rack. Do not cut until fully cooled.

Best if aged a few days, covered in a cool place, before serving.

Not quite what you're looking for? See more Dessert / Pies And Tarts

Or see more just like this