I don't make many desserts - I'd rather buy something interesting from a local bakery than fuss in the kitchen. From time-to-time I get the inspiration and go nuts though - sometimes with happy results.
I was going through my baking supplies and realized that I had all sorts of different nuts left over from my Christmas baking. I wanted to use them up before they went rancid so I decided to make a mixed nut tart. This one was from the folks at Canadian Living.
It sure was a worthy selection- hazelnuts, walnuts and pecans grace the top of this decadent indulgence. We served with some bourbon-spiked whipped cream.
Yum - I'm craving some now!
Mixed Nut Tart
1/3 cup (75 mL) hazelnuts
3 eggs
1 cup (250 mL) packed dark brown sugar
1/2 cup (125 mL) corn syrup
1 tbsp (15 mL) cider vinegar
1 tbsp (15 mL) bourbon, or 1/2 tsp/2 mL vanilla
Pinch salt
1/3 cup (75 mL) walnut halves
1/3 cup (75 mL) pecan halves
1 cup (250 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
Pinch salt
1/3 cup (75 mL) cold unsalted butter, cubed
2 egg yolks
4 tsp (18 mL) whipping cream
1/2 tsp (2 mL) vanilla
On baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, 8 to 10 minutes. Transfer to towel and rub to remove most of the skins. Set aside.
Sweet Pastry: In food processor, pulse together flour, sugar and salt. Pulse in butter until mixture resembles coarse meal. Stir together egg yolks, cream and vanilla; pulse into flour mixture, adding up to 2 tsp (10 mL) more cream if necessary to make dough stick together when pressed. Remove from bowl. Shape into ball; flatten into disc. Wrap in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Between floured waxed paper, roll out pastry to 11-inch (28 cm) circle; place in 9-inch (23 cm) round tart pan with removable bottom, pressing to edge of pan. Using rolling pin, roll across rim to trim off excess pastry.
With fork, prick bottom all over; refrigerate for 20 minutes. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 10 minutes. Remove weights and foil; bake for 3 minutes. Transfer to baking sheet.
In bowl, whisk together eggs, brown sugar, corn syrup, vinegar, bourbon and salt; pour into baked crust. Arrange hazelnuts, walnuts and pecans over top. Bake in centre of 375°F (190°C) oven until centre jiggles slightly and edge is browned, 25 to 30 minutes. Let cool on rack.
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