Friday, December 25, 2020

Caramel Nut Tart


 



Caramel Nut Tart






The mix of salty nuts and caramel provides a rich savory and sweet garnish for this tangy recipe. Vacationers will be impressed with this sensational dessert.

INGREDIENTS

For the dough:

  • 1/2 teaspoon of salt
  • 3-4 tablespoons of ice water
  • 1 teaspoon of vanilla extract
  • 1/2 cup (1 stick) unsalted butter, cubed
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons of granulated sugar

For the filling:

  • 1/4 cup water
  • 2/3 cup heavy whipping cream
  • 1/2 teaspoon of salt
  • 2 tablespoons unsalted butter, cubed
  • 1 1/2 cup walnuts, chopped
  • 1 1/4 cups granulated sugar
  • 1 teaspoon of vanilla extract

PREPARATION

First, when ready to bake, preheat the oven to 375 ° F and reserve a 9-1 / 2-inch pie plate.

Then, make the crust. In a large bowl, whisk together the flour, 2 tablespoons of sugar and 1/2 teaspoon of salt. Add the butter and cut the pieces using a cookie cutter or two butter knives until the mixture is crumbly.

Sprinkle 3 tablespoons of ice water and vanilla over the butter / flour mixture. Using a fork, stir liquid into the dough until it sticks when you pinch it with your fingers. If necessary, add up to 1 tablespoon of additional ice water.

Shape the dough into a ball then flatten into a disc. Cover with plastic wrap and refrigerate in the refrigerator for at least 1 hour.

Once the dough has cooled, remove from the refrigerator and let stand for 10 minutes. Roll out on a lightly floured surface into a 12-inch round. Place the dough in a pie pan and press down on the sides. Cut the dough around the edges of the mold and pierce the bottom all over with a fork. Refrigerate in the freezer for 30 minutes.

Bake the crust in a preheated oven for 20 minutes. If bubbles form during cooking, you can pierce them with a fork. Transfer to a wire rack to cool.

Meanwhile, prepare the garnish. Heat the sugar and 1/4 cup of water in a medium heavy-bottomed saucepan over medium-low heat, stirring until the sugar dissolves.

Increase the heat to medium-high and boil without stirring until the mixture turns a deep amber color. It should take about 10 minutes; turn the pan from time to time.

Reduce the heat to medium and slowly incorporate the cream. The mixture will bubble a bit. Stir until the mixture is smooth. Add the butter and vanilla and stir until the butter is melted.

Stir in the nuts and pour the mixture into the precooked crust. Increase oven temperature to 400 ° F and bake for 20 more minutes.

Let cool completely on a wire rack before serving.Happy Cooking Time.