Text 25549, 93 rader
Skriven 2015-03-31 05:31:26 av Dave Drum (1:261/38.0)
Ärende: Gourmet 528
===================
 * Originally in: fido.HOME_COO

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

  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" of overhang. Fold
  overhang in, forming double-thick sides. Pierce bottom of
  crust all over with fork. Freeze 30 minutes.

  Preheat oven to 350+.F/175+.C.

  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 App+¬tit | March 2009

  Yield: Makes 8 servings

  MM Format by Dave Drum - 13 March 2009

  Uncle Dirty Dave's Archives

MMMMM

... "It appears your son was 85 percent curry!" -- Danny Wallace

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)