Friday, November 12, 2010

Caramelized Nut Tart Recipe

Caramelized Nut Tart


Crust Ingredients:
1 1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
3-4 tablespoons ice water

Filling Ingredients:
1 1/4 cups sugar
1/4 cup water
2/3 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
1 tablespoon honey
1 teaspoon vanilla extract
1 cup walnuts, coarsely chopped
1/2 cup pecans, coarsely chopped
1/2 cup slivered blanched almonds
Whipped cream (optional)
9 1/2 inch tart pan with removable bottom





  • Mix flour, sugar, cinnamon, nutmeg and salt in processor. 
  • Add butter. Using pulse until mixture resembles coarse meal. 
  • Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps. 
  • Gather dough into ball; flatten into disk. 
  • Wrap in plastic and refrigerate until firm, about 2 hours.
  • Preheat oven to 375°F. 
  • Roll dough out on floured surface to 12-inch round. 
  • Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. 
  • Fold overhang in and press, forming high-standing double-thick sides. 
  • Pierce dough all over with fork. 
  • Freeze 15 minutes.
  • Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to rack; cool. Increase oven temperature to 400°F


  • Combine sugar and 1/4 cup water in heavy medium saucepan. 
  • Stir over medium-low heat until sugar dissolves. 
  • Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. 
  • Reduce heat to medium.Gradually whisk in cream (mixture will bubble). 
  • Stir until caramel is smooth. 
  • Add butter, honey and vanilla. 
  • Stir until well blended. Mix in all nuts.
  • Pour caramel mixture into crust. 
  • Bake until entire filling bubbles, about 20 minutes. 
  • Cool completely on rack.


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