Text 5903, 98 rader
Skriven 2011-01-17 04:40:00 av Dave Drum (1:124/311)
Ärende: Gourmet 534
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel-Nut Tart
 Categories: Pastry, Nuts, Pies, Citrus
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
     10 tb Unsalted butter; room temp
    1/4 c  Powdered sugar
    1/4 ts Salt
      1 lg Egg; separated
      1 tb Heavy whipping cream
  1 1/2 c  All purpose flour

MMMMM--------------------------FILLING-------------------------------
      1 c  Sugar
    1/4 c  Water
    1/4 c  Orange juice
    1/2 c  Heavy whipping cream
      2 tb Unsalted butter
      1 tb Honey
      2 ts Fine grated orange peel
      1 ts Vanilla extract
    1/4 ts Salt
    1/2 c  Roasted unsalted cashews
    1/2 c  Pine nuts; lightly toasted
    1/2 c  Walnut pieces; lightly
           - toasted
 
  This cashew, pine nut, and walnut tart is reminiscent of a pecan pie,
  but caramel sauce stands in for the corn syrup filling. Serve with
  dollops of freshly whipped cream.
  
  For crust:
  
  Using electric mixer, beat butter, powdered sugar, and salt in medium
  bowl to blend. Add egg yolk and cream; beat until smooth. Add flour
  and beat just until dough comes together. Turn dough out onto lightly
  floured surface and knead briefly to combine. Gather dough into ball;
  flatten into disk. Wrap in plastic and freeze until firm, about 15
  minutes.
  
  Roll out dough on lightly floured surface to 12" round. Transfer to
  9" tart pan with removable bottom. Gently fit dough into pan,
  trimming all but 1/2 inch of overhang. Fold overhang in, forming
  double-thick sides. Pierce bottom of crust all over with fork. Freeze
  30 minutes.
  
  Preheat oven to 350øF. Line crust with foil. Fill with dried beans or
  pie weights. Bake until sides are set, about 20 min. Remove foil with
  beans. Bake crust until golden, pressing with back of fork if crust
  bubbles, about 20 minutes longer.
  
  Meanwhile, whisk egg white in small bowl until thick and foamy.
  
  Brush hot crust lightly with some beaten egg white and place on rack
  to cool. Maintain oven temperature.
  
  For filling:
  
  Stir sugar and 1/4 cup water in heavy medium sauce pan over low heat
  until sugar dissolves. Increase heat to medium-high and bring to
  boil, brushing down sides of pan with wet pastry brush. Cook until
  syrup is deep amber, swirling pan occasionally, about 9 minutes.
  Remove from heat and pour in juice, then cream. Whisk over low heat
  until smooth. Whisk in butter, honey, orange peel, vanilla, and salt.
  Stir in cashews, pine nuts, and walnuts.
  
  Pour filling into crust. Bake tart until filling is bubbling thickly
  all over, about 22 minutes. Cool tart completely on rack.
  
  DO AHEAD: Can be made 1 day ahead. Cover with foil and store at room
  temperature.
  
  Cut tart into wedges and serve.
  
  by Sarah Patterson Scott
  
  Bon Appétit | March 2009
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 13 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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