Caramelized Nut Tart

From Bon Appetit, November, 1998.

Does this recipe appeal? Click here for a printable version!

Ingredients:

• Crust
  • 1½ cups all purpose flour
  • 2 Tbsp sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 4 oz (1/2 cup) chilled, unsalted butter, cut into ½-inch pieces
  • 1 tsp vanilla extract
  • 3 Tbsp (about) ice water
• Filling
  • 1¼ cups sugar
  • 1/4 cup water
  • 2/3 cup whipping cream
  • 1 oz (2 Tbsp) unsalted butter, cut into small pieces
  • 1 Tbsp honey
  • 1 tsp vanilla extract
  • 1 cup walnuts, coarsely chopped
  • 1/2 cup pecans, coarsely chopped
  • 1/2 cup slivered blanched almonds
• 1 oz good-quality white chocolate, chopped
• Whipped cream (optional)

Directions:

For crust: Mix flour, sugar, cinnamon, nutmeg, and salt in a food processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Mix in vanilla and enough ice water by tablespoons to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 2 hours.

Preheat oven to 375º F. Roll dough out on a floured surface to a 12-inch round. Transfer dough to 9½” diameter tart pan with removable bottom. Fold overhang in and press, forming high-standing, double-thick sides. Pierce dough all over with fork. Freeze for 15 minutes.

Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to rack; cool. Increase oven temperature to 400º F.

For filling: Combine sugar and ¼ cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat. Boil without stirring until caramel is a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Reduce heat to medium. Gradually whisk in cream (mixture will bubble). Stir until caramel is smooth. Add butter, honey, and vanilla. Stir until well blended. Mix in all nuts.

Pour caramel mixture into crust. Bake until filling bubbles all over, about 20 minutes. Cool completely on rack. Stir white chocolate in top of double boiler set over hot water just until melted and smooth. Remove from over water. Using a fork, drizzle chocolate decoratively over tart. Let stand until chocolate is set, about 30 minutes. (Can be made 8 hours ahead. Let stand at room temperature.) Serve with whipped cream, if desired. Makes 10 servings

Per serving: 513 calories; 58% calories from fat; 34g total fat; 13g saturated fat; 53mg cholesterol; 71g sodium; 49g total carbohydrates; 7g protein