2020-05-18 06:44:14
INGREDIENTS
Crust Ingredients:
Filling Ingredients:
Instructions
1 Make the tart dough: Whisk together the flour,
sugar, cinnamon, nutmeg and salt. Add the cut up pieces of butter and use a
pastry cutter to cut into the flour mixture until the butter pieces are no
bigger than a pea. (You can use a food processor for this if you want.)
Sprinkle with vanilla and add 3 tablespoons of ice water.
Use a fork to work the water and vanilla into the dough. (You can use a food
processor.) Add up to a tablespoon more of ice water, just enough so that the
dough easily sticks together when you pinch it with your fingers.
Form the dough into a ball, kneading once or twice if
necessary, and flatten into a disk. Wrap the dough disk in plastic and chill
for 1 hour.
2 Roll out the dough, place in tart pan, freeze: Preheat
oven to 375°F (190°C). Remove dough from refrigerator and let sit for 10
minutes. Place the dough on a lightly floured clean surface. Roll out the dough
to a 12-inch round. Place the dough in a 9 1/2-inch-diameter tart pan
with a removable bottom.
Press the dough down and into the sides. Roll the rolling
pin over the top of the tart pan to even off the top edges.
Pierce the bottom of the dough in the tart pan all over
with fork. Freeze for 30 minutes.
3 Pre-bake the crust: Bake the crust at 375°F
for 20 minutes, piercing the bottom with fork if bubbles form. Transfer to a
rack to cool.
4 Make the caramel nut filling: Put sugar
and 1/4 cup water in heavy medium saucepan with high sides. Heat on medium-low
heat and stir until sugar dissolves.
Once the sugar has dissolved, increase the heat to medium
high. Boil without stirring until caramel is deep amber color,
occasionally swirling the pan, about 10 minutes. Reduce heat to medium.
Slowly stir in the cream. Be careful as the
mixture will bubble up significantly (this is why we are using a high
sided pot). Stir until the caramel is smooth.
Add the butter, honey and vanilla. Stir until the
butter has all melted.
Stir in all of the nuts.
5 Bake: Pour caramel mixture into the pre-baked
crust. Bake at 400°F (205°C) 20 minutes. Remove from oven to cool completely on
rack.
Serve with whipped cream or vanilla ice cream (optional).
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