Caramel-Nut Tart
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Unsalted Butter (1/4 stick)1 cup
Powdered Sugar1 tsp
Salt1 large
Egg (separated)1 cup
Heavy Whipping Cream1.5 cups
All-Purpose Flour1 cup
Sugar1 cup
Water1 cup
Orange Juice1 tbsp
Honey2 tsps
Orange Peel (finely grated)1 tsp
Vanilla ExtractDirections:
1
For crust: Using electric mixer, beat butter, powdered sugar, and salt in medium bowl to blend
2
Add egg yolk and cream; beat until smooth
3
Add flour and beat just until dough comes together
4
Turn dough out onto lightly floured surface and knead briefly to combine
5
Gather dough into ball; flatten into disk
6
Wrap in plastic and freeze until firm, about 15 minutes
7
Roll out dough on lightly floured surface to 12-inch round
8
Transfer to 9-inchdiameter tart pan with removable bottom
9
Gently fit dough into pan, trimming all but 1/2 inch of overhang
10
Fold overhang in, forming double-thick sides
11
Pierce bottom of crust all over with fork
12
Freeze 30 minutes
13
Preheat oven to 350°F
14
Line crust with foil
15
Fill with dried beans or pie weights
16
Bake until sides are set, about 20 minutes
17
Remove foil with beans
18
Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes longer
19
Meanwhile, whisk egg white in small bowl until thick and foamy
20
Brush hot crust lightly with some beaten egg white and place on rack to cool
21
Maintain oven temperature
22
Using electric mixer, beat butter, powdered sugar, and salt in medium bowl to blend
23
Add egg yolk and cream; beat until smooth
24
Add flour and beat just until dough comes together
25
Turn dough out onto lightly floured surface and knead briefly to combine
26
Gather dough into ball; flatten into disk
27
Wrap in plastic and freeze until firm, about 15 minutes
28
Roll out dough on lightly floured surface to 12-inch round
29
Transfer to 9-inchdiameter tart pan with removable bottom
30
Gently fit dough into pan, trimming all but 1/2 inch of overhang
31
Fold overhang in, forming double-thick sides
32
Pierce bottom of crust all over with fork
33
Freeze 30 minutes
34
Preheat oven to 350°F
35
Line crust with foil
36
Fill with dried beans or pie weights
37
Bake until sides are set, about 20 minutes
38
Remove foil with beans
39
Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes longer
40
Meanwhile, whisk egg white in small bowl until thick and foamy
41
Brush hot crust lightly with some beaten egg white and place on rack to cool
42
Maintain oven temperature
43
For filling: Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves
44
Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush
45
Cook until syrup is deep amber, swirling pan occasionally, about 9 minutes
46
Remove from heat and pour in juice, then cream
47
Whisk over low heat until smooth
48
Whisk in butter, honey, orange peel, vanilla, and salt
49
Stir in cashews, pine nuts, and walnuts
50
Pour filling into crust
51
Bake tart until filling is bubbling thickly all over, about 22 minutes
52
Cool tart completely on rack
53
DO AHEAD: Can be made 1 day ahead
54
Cover with foil and store at room temperature
55
Cut tart into wedges and serve
56
Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves
57
Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush
58
Cook until syrup is deep amber, swirling pan occasionally, about 9 minutes
59
Remove from heat and pour in juice, then cream
60
Whisk over low heat until smooth
61
Whisk in butter, honey, orange peel, vanilla, and salt
62
Stir in cashews, pine nuts, and walnuts
63
Pour filling into crust
64
Bake tart until filling is bubbling thickly all over, about 22 minutes
65
Cool tart completely on rack
66
DO AHEAD: Can be made 1 day ahead
67
Cover with foil and store at room temperature
68
Cut tart into wedges and serve