recipes
Nutted Harvest Tart
The tart may be made up to two days in advance and stored in a dry place.
- Servings
- cook method
- prep
- cook
- ready
- 12
- Bake/Roast
- 40 minutes
- 30 minutes - 1 hour
- 3+ hours
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon firmly packed brown sugar
- 1/4 teaspoon salt
- 10 tablespoons chilled, cubed unsalted butter
- 1/2 teaspoon vanilla extract
- 2 tablespoons ice water
- 1 cup chopped hazelnuts (filberts)
- 2 cups granulated sugar
- 2/3 cup water
- 1 tablespoon brandy
- 1/2 cup unsalted butter
- 1/2 cup heavy (whipping) cream
- 1 cup chopped walnuts, toasted
- 1 cup slivered almonds, toasted
- 1/2 cup dried apricots, cut in thin strips
- 1/2 cup dried cranberries
- Directions
- Serving Suggestions
-
Combine flour, brown sugar, salt and 10 tablespoons butter in a food processor fitted with the steel blade. Pulse until the mixture resembles coarse meal. Add 1/2 teaspoon vanilla and one tablespoon ice water and continue pulsing until the dough begins to form a ball. (If it seems too dry, add a small amount of ice water to help bind it together.) Shape dough into a flat disc, wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 375°F.
Roll the dough out on a lightly floured surface to form a 13-inch circle. Carefully place it into an 11-inch tart pan with a removable bottom. Trim and crimp the edges decoratively. Place the tart shell in the freezer for 10 minutes to chill.
Line the shell with foil and fill with pie weights or dried beans. Bake 15 minutes or until the edges just begin to brown. Remove the foil and weights and continue baking 5 minutes or until the bottom of the shell is lightly browned. Remove from oven and cool on wire rack.
Meanwhile, reduce oven temperature to 350°F
Place hazelnuts on a baking sheet. Bake 10 to15 minutes or until the skins begin to flake. Remove from oven. Place a handful of the nuts at a time in a dish towel. Fold the towel over the warm nuts and rub vigorously until most of the skin is removed. Set aside.
Combine the sugar, water and brandy in a medium-size heavy saucepan. Heat on low heat, stirring frequently until sugar has dissolved.
Increase the heat and boil without stirring, 13 to 15 minutes. Remove from heat and carefully stir in the stick of butter until it is melted.
Stir in the cream until thoroughly blended. Add the nuts and dried fruits and stir until completely coated. Spread the hazelnut mixture evenly in the baked tart shell.
Bake 20 to 25 minutes or until the filling begins to bubble and the top begins to color slightly. Remove from the oven. Place on wire rack to cool completely.
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