Honey Walnut Tart
Honey sweetens and enhances the flavour of this walnut-studded tart featuring a sweet crust as crisp and delicious as a cookie. (This is one of the mouthwatering desserts from our September issue "A Slice of Rosh Hashanah" story.)
Servings: 12
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 406 |
| pro | 5 g |
| total fat | 29 g |
| sat. fat | 11 g |
| carb | 36 g |
| fibre | 2 g |
| chol | 60 mg |
| sodium | 109 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 10% |
| vit A | 14% |
| folate | 16% |
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2 cups (500 mL) coarsely chopped walnut halves
1/4 cup (50 mL) unsalted butter
1/3 cup (75 mL) packed dark brown sugar
1/3 cup (75 mL) granulated sugar
1/4 cup (50 mL) liquid honey
2 tbsp (25 mL) corn syrup
1/2 tsp (2 mL) salt
1/3 cup (75 mL) whipping cream
1 tsp (5 mL) vanilla
1 oz (30 g) bittersweet or semisweet chocolate, melted
Sweet Pastry:
3/4 cup (175 mL) all-purpose flour
1/4 cup (50 mL) sifted cake-and-pastry_flour
1/4 cup (50 mL) granulated sugar
Pinch salt
1/2 cup (125 mL) cold unsalted butter, cubed
1 egg yolk
2 tbsp (25 mL) whipping cream
Preparation:
Sweet Pastry: In bowl, whisk together all-purpose and cake-and-pastry flours, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles large-flake rolled oats. (Or pulse in food processor fitted with steel blade.)
Whisk egg yolk with cream; add to flour mixture, stirring briskly with fork just until combined. Pat onto bottom and up side of 9-inch (23 cm) round fluted tart pan with removable bottom. Refrigerate until firm, about 30 minutes.
Line pastry with foil; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven until edge is light golden and bottom is set, about 15 minutes. Remove foil and pie weights; bake until golden, about 10 minutes. Let cool on rack.
Spread walnuts on large rimmed baking sheet. Toast in 375°F (190°C) oven until golden, about 8 minutes. Let cool.
In saucepan, melt butter over medium heat. Add brown and granulated sugars, honey, corn syrup and sa< bring to boil over medium-high heat, stirring until sugar is dissolved. Boil, stirring often, until consistency of commercial butterscotch sauce, about 2 minutes. Remove from heat. Whisk in cream and vanilla; boil for 2 minutes. Add walnuts.
Pour filling into tart shell; place on greased foil-lined rimmed baking sheet. Bake in centre of 375°F (190°C) oven until filling is bubbly, about 12 minutes. Let cool in pan on rack until filling is set. Remove from pan. Let cool completely. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 2 weeks.) Using fork, drizzle chocolate over tart.
Additional Information
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Variation
Individual Honey Walnut Tarts: Replace 9-inch (23 cm) tart pan with eight 3-1/2-inch (9 cm) individual fluted tart pans with removable bottoms.Instead of patting dough into pan, divide in half; shape each into disc. Wrap and refrigerate until cold, about 1 hour.
On well-floured surface, roll out dough to generous 1/8-inch (3 mm) thickness. Using 4-1/2-inch (11 cm) round cutter, cut out 8 rounds, rerolling scraps as necessary. Fit into pans. Place on rimmed baking sheet. Refrigerate until firm, about 20 minutes.
Line pastry with foil and fill with pie weights; bake for 10 minutes with pie weights and 5 minutes after removing weights and foil. Divide filling among shells; bake until filling is bubbly, about 10 minutes. Double chocolate for drizzling.
Makes 8 servings.Tip:
If your individual tart pans do not have removable bottoms, loosen edges of pastry with tip of paring knife before transferring tarts from pans to racks.
Source
Canadian Living Magazine: September 2005
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