1 stick chilled unsalted butter, cut into 1/2 inch pieces
1 teaspoon vanilla
3-4 tablespoons ice water
1 1/2 cup sugar (filling)
1/4 cup water
2/3 cup whipping cream
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon honey
1 teaspoon vanilla
1 cup walnuts, coarsely chopped
1/2 cup pecans, coarsely chopped
1/2 cup slivered blanched almonds
Instructions
Place flour, sugar, cinnamon, nutmeg, and salt in a food
processor, and pulse until mixed. Add the pieces of butter and
pulse until the mixture resembles a 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.
2 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.
3 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 degrees 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.
5 Pour caramel mixture into crust. Bake until entire filling
bubbles, about 20 minutes. Cool completely on rack.
Serve with whipped cream (optional).
Originally Submitted
7/17/2015
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