Engadine Nut Tart
From chriesi 16 years ago
- 30 minutes to make
- Serves 10
Traditional swiss nut tart from the canton Graubünden in Switzerland.
Ingredients
- For the shortcrust: shopping list
- 250 g flour shopping list
- 100 g butter shopping list
- 80 g sugar shopping list
- 1 egg shopping list
- 1 pinch of salt shopping list
- For the filling: shopping list
- 200 g sugar shopping list
- 200 g walnuts shopping list
- 200 ml heavy cream shopping list
- 1 tablespoon honey shopping list
How to make it
- Place the flour in a mixing bowl, cut the butter into small pieces, rub the flour and butter rapidly between the tips of your fingers.
- Add sugar and egg and blend quickly into a smooth dough.
- Cool in the refrigerator for 1 hour and let it stand for 30 minutes outside before you use it.
- Butter a baking form and roll out 2/3 of the dough to a thickness of 3 mm and line the dough leaving a about 3 cm thick edge.
- In a small saucepan caramelize sugar until light brown, stir in coarsly chopped nuts and mix well.
- Add cream and honey and bring to boil.
- Let it cool a bit and spread filling evenly on the pastry and cover with the rest of the dough that you roll out into a circle.
- Bake for 30-40 minutes on 180°C.
People Who Like This Dish 2
- bluewaterandsand GAFFNEY, SC
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Sounds wonderful!
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