Serves 10
340 min
Rustic Nut Tart
Recipe GLPR4f656245c16f8c
A beautiful rustic tart featuring a buttery pastry shell filled with a caramelized blend of toasted walnuts, almonds, and hazelnuts bound together with honey, brown sugar, bourbon, and cream. The nutty, rich filling is baked until set but still tender, creating a sophisticated dessert with wonderful texture and depth of flavor.
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Ingredients
1½ cups all-purpose flour
1½ tablespoons granulated sugar
⅛ teaspoon salt
½ cup unsalted butter, cold, cut into ½ inch pieces
8 tablespoons heavy whipping cream, divided
½ cup light brown sugar, firmly packed
¼ cup granulated sugar
¼ cup clover honey
½ cup unsalted butter
1½ cups walnuts, lightly toasted, coarsely chopped in large pieces
¾ cup almonds, unblanched, lightly toasted, coarsely chopped in large pieces
¾ cup hazelnuts, lightly toasted, skins removed, coarsely chopped in large pieces
2 tablespoons bourbon
1 teaspoon pure vanilla extract
Directions
In a medium mixing bowl, whisk together the flour, 1½ tablespoons granulated sugar, and salt. Add the cold butter pieces and use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter visible.
Add 4 tablespoons of the heavy cream and stir gently with a fork until the dough comes together. If the mixture seems too dry to form a ball, add the remaining 1 tablespoon of cream. Form the dough into a ball, flatten it into a 6-inch disc, wrap it with plastic wrap, and refrigerate for 30 minutes.
On a lightly floured pastry mat or board, using a lightly floured rolling pin, roll the chilled dough into a 12-inch circle. Transfer it to a 10-inch tart pan with a removable bottom, gently pressing it against the sides. Trim the excess pastry to ½ inch, then fold the edge under and press gently around the rim to seal. Allow the pastry to extend ⅛ to ¼ inch above the pan rim to account for shrinkage. Lightly prick the bottom and sides with a fork at ¾- to 1-inch intervals.
Place the tart shell on a baking sheet, cover with plastic wrap, and refrigerate until firm, at least 30 minutes. Meanwhile, preheat the oven to 425°F for 15 to 20 minutes.
Line the chilled tart pastry with parchment paper, foil, or a large coffee filter. Fill with pie weights, dried beans, or rice to prevent puffing and shrinking. Bake for 15 minutes, then carefully remove the paper and weights. Continue baking for 5 to 6 minutes until the pastry is light golden brown. Cool on a wire rack. Reduce oven temperature to 350°F.
In a medium heavy saucepan over medium heat, combine the brown sugar, ¼ cup granulated sugar, honey, and the ½ cup unsalted butter. Cook, stirring constantly with a rubber spatula or wooden spoon, until the mixture reaches a boil. Immediately remove from heat.
Stir the remaining ¼ cup heavy cream into the sugar mixture until fully incorporated.
Add the walnuts, almonds, hazelnuts, bourbon, and vanilla extract to the saucepan. Stir until all the nuts are evenly coated with the caramel mixture.
Pour the nut filling into the cooled tart shell while the tart remains on the baking sheet. This prevents the pan bottom from separating when moved.
Bake for 20 minutes to set the filling. The filling will still jiggle slightly when the pan is gently shaken but will firm up as it cools. If the crust begins to brown too much during baking, loosely cover the top with foil to prevent over-browning.
Remove the tart from the oven and cool on a wire cooling rack for at least 3 hours before cutting and serving. The filling will continue to firm as it cools.
