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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Rich chewy tart with lotsa nuts, very impressive (and not all that complicated). You've seen these in restaurants. Cut teensy wedges and serve with espresso. Ingredients:
press-in pastry |
2 c flour |
6 t sugar |
3/4 c butter |
2 egg yolks |
toffee-nut filling |
1 1/2 c each whipping cream and sugar |
1/2 grated orange peel |
1/4 t salt |
2 c nuts--almonds, walnuts, or hazelnuts. |
if almonds, use sliced ones and add 1/4 t almond extract. |
if walnuts, use halves or large pieces. |
if hazelnuts, use whole ones or halves, skins removed. |
Directions:
1. Prepare *Press-In Pastry*:
2. Process or rub together first three ingredients,
3. then add egg yolks
4. and process until the dough holds together in a ball and runs on top of the blade.
5. If necessary, add a few drops of milk.
6. Press the dough evenly over the bottom and sides of an 11- to 12-inch fluted tart pan, or into several tart shells.
7. Bake at 325degrees for ten minutes; color will still be very pale.
8. Set aside while you prepare filling:
9. In a 2- to 3-quart saucepan [it must be large; this stuff will boil UP], combine whipping cream, sugar, orange peel and salt.
10. Bring to a boil over high heat, stirring occasionally.
11. Reduce heat to medium and cook for 5 minutes, stirring often.
12. Remove from heat and stir in chosen nuts.
13. Pour nut mixture into *press-in pastry*.
14. Bake in a 375 degree oven until lightly browned, about 35-40 minutes for a single large tart, about 20-25 for individual tarts.
15. Remove from oven and let it stand at room temperature until just warm to the touch, then remove from the chosen pan and cool to room temperature.
16. May be made up to a day ahead of time.
17. [More than that, and you run the risk of eating it all up before you intended to serve it.]
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