Toasted Nut Tart
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Cornstarch1 tsp
Kosher Salt1 tsp
Baking Powder1 cup
Sugar1 large
Egg1 cup
Pine Nut1 cup
Light Corn Syrup1 tsp
Vanilla Extract3 large
EggDirections:
1
For crust: Whisk 1 cup flour, cornstarch, salt, and baking powder in a medium bowl
2
Using an electric mixer, beat butter, sugar, and powdered sugar in another medium bowl until pale yellow and well blended, about 3 minutes
3
Add egg; beat to blend, occasionally scraping bowl
4
Add dry ingredients in 3 batches, beating just to blend between additions
5
Gather dough into a ball; flatten into a disk
6
Wrap in plastic and chill for at least 1 hour
7
DO AHEAD: Can be made 2 days ahead
8
Keep chilled
9
Preheat oven to 375°F
10
Roll out dough on a lightly floured surface to a 12" round
11
Transfer to pan
12
Press onto bottom and up sides of pan
13
Trim dough flush with top of pan (reserve any scraps in case needed for patching crust after baking)
14
Prick dough all over with a fork and freeze for 10 minutes
15
Line chilled tart shell with foil or parchment paper, leaving a 1" overhang
16
Fill with pie weights or dried beans
17
Bake until edges of crust are just beginning to turn golden brown, 35-40 minutes
18
Remove foil and pie weights
19
Patch any cracks in crust with reserved dough
20
Return to oven; continue baking until golden all over, 15-20 minutes
21
Transfer to a wire rack; let cool completely
22
DO AHEAD: Can be made 1 day ahead
23
Store airtight in pan at room temperature
24
Whisk 1 cup flour, cornstarch, salt, and baking powder in a medium bowl
25
Using an electric mixer, beat butter, sugar, and powdered sugar in another medium bowl until pale yellow and well blended, about 3 minutes
26
Add egg; beat to blend, occasionally scraping bowl
27
Add dry ingredients in 3 batches, beating just to blend between additions
28
Gather dough into a ball; flatten into a disk
29
Wrap in plastic and chill for at least 1 hour
30
DO AHEAD: Can be made 2 days ahead
31
Keep chilled
32
Preheat oven to 375°F
33
Roll out dough on a lightly floured surface to a 12" round
34
Transfer to pan
35
Press onto bottom and up sides of pan
36
Trim dough flush with top of pan (reserve any scraps in case needed for patching crust after baking)
37
Prick dough all over with a fork and freeze for 10 minutes
38
Line chilled tart shell with foil or parchment paper, leaving a 1" overhang
39
Fill with pie weights or dried beans
40
Bake until edges of crust are just beginning to turn golden brown, 35-40 minutes
41
Remove foil and pie weights
42
Patch any cracks in crust with reserved dough
43
Return to oven; continue baking until golden all over, 15-20 minutes
44
Transfer to a wire rack; let cool completely
45
DO AHEAD: Can be made 1 day ahead
46
Store airtight in pan at room temperature
47
For filling: Preheat oven to 350°F
48
Place tart pan on a rimmed baking sheet; set aside
49
Spread out pistachios, hazelnuts, and pine nuts on 3 separate small rimmed baking sheets
50
Toast nuts until fragrant and light brown, about 5 minutes for pistachios, 10 minutes for pine nuts, and 20 minutes for hazelnuts
51
Let nuts cool completely
52
Melt butter in a small saucepan over medium-high heat
53
Cook, stirring occasionally, until golden-brown bits form on bottom of pan, about 5 minutes
54
Remove from heat and set aside
55
Stir brown sugar, corn syrup, salt, and vanilla in a medium bowl
56
Stir in eggs, then whisk in browned butter
57
Fold in nuts
58
Pour filling into tart shell
59
Bake tart, rotating pan halfway through, until filling is set around edges and jiggles slightly in center when nudged, about 1 hour
60
Loosely tent foil over tart if crust gets too dark
61
Transfer to a wire rack to cool
62
DO AHEAD: Can be made 1 day ahead
63
Let stand at room temperature
64
Dust with powdered sugar just before serving
65
Serve with pistachio or hazelnut gelato, if desired
66
Preheat oven to 350°F
67
Place tart pan on a rimmed baking sheet; set aside
68
Spread out pistachios, hazelnuts, and pine nuts on 3 separate small rimmed baking sheets
69
Toast nuts until fragrant and light brown, about 5 minutes for pistachios, 10 minutes for pine nuts, and 20 minutes for hazelnuts
70
Let nuts cool completely
71
Melt butter in a small saucepan over medium-high heat
72
Cook, stirring occasionally, until golden-brown bits form on bottom of pan, about 5 minutes
73
Remove from heat and set aside
74
Stir brown sugar, corn syrup, salt, and vanilla in a medium bowl
75
Stir in eggs, then whisk in browned butter
76
Fold in nuts
77
Pour filling into tart shell
78
Bake tart, rotating pan halfway through, until filling is set around edges and jiggles slightly in center when nudged, about 1 hour
79
Loosely tent foil over tart if crust gets too dark
80
Transfer to a wire rack to cool
81
DO AHEAD: Can be made 1 day ahead
82
Let stand at room temperature
83
Dust with powdered sugar just before serving
84
Serve with pistachio or hazelnut gelato, if desired