Nut Job

So last month Slashfood had candy day and somehow I was living in a cave and missed it. This month they are featuring nuts, and I was determined to participate this time. There are lots of foods that have nuts but I really wanted to do something where the main focus was the nuts. I dragged out my Book of Tarts and sure enough there was a recipe for a nut tart….showcasing the nuts in all their nut glory. I have to say that I have a love/hate relationship with this cookbook. I love every recipe that I make from it, yet the directions are pretty vauge in some areas(yet extreme detail in making tart dough) and some recipes don’t even tell you what temperature to bake them at. But I stick with it since it has simple flavors that always turn out lovely, this tart being no exception to that. It is sweet, crunchy and buttery(they have good tart dough).

The recipe suggest using walnuts, peanuts and/or almonds. I chose to use cashews(because I love them…they are right up there with bacon), almonds and pecans. I really think you could use just about any nut your heart desired and this would turn out wonderful. In writing this I can’t help but think of my poor friend who is allergic to nuts. I can’t even imagine. My uncle developed an allergy to macadamia nuts, almost over night. One of my biggest fears is the wake up one day, eat a nut and have to go to the ER. Yikes. I will just pray that never happens to me…or any of you.

 

A Bunch of Nuts in a Tart

 

Standard Tart Dough

13 TBSP unsalted butter, cut into 13 pieces
1/3 cup powdered sugar
1 large egg yolk
1 1/2 cups all-purpose flour
1 TBSP heavy cream

1. Let the butter sit at room temperature for 10-15 minutes.
2. Cream the butter and sugar together, until the sugar is no longer visible. Scrape down the sides of the bowl again. Add half the flour and beat until the dough becomes crumbly. Stop mixing, add the remaining flour and then cream, and beat until the dough forms a sticky mass.
3. I chose not to roll out the tart dough and just press it into the mold so I did not refrigerate mine. If you want to roll it out you are going to want to chill for at least 2 hours.
4. Bake at 375F for 10 minutes for a partial bake. They will continue to bake when filled.
Filling

1 cup heavy cream
1/3 cup honey
1/4 cup granulated sugar
3 TBSP butter
3 cups assorted nuts
1/2 cup raisins(optional…I did not use)
6 partial baked tart shells

1. Combine the cream, honey, sugar, and butter in a small saucepan and bring just to a boil over medium heat. Simmer, stirring gently, for exactly 1 minute. Remove from the heat, add the nuts and raisins(if using), and stir to coat.
2. Divide the nut mixture evenly among the tart shells(recipe below), mounding it in the centers.
3. Bake for 20-25 minutes(I just had to assume at 375F), until the filling is caramelized and bubbling around the edges. Remove from oven and let cool on a wire rack. Remove tart from tart pan.

Source: Book of Tarts by Maury Rubin 1995

 

 

Comments

  1. I never would have thought of making a nut tart! Fun!

  2. That looks divine! I’m thinking I wouldn’t be able to share that one with anyone if I made it. Yum!!!

  3. Your photos make me ‘nuts’…always fabulous! Now I am wondering about the lighting. Perfection!

  4. Sandi- what do you want to know about lighting?

  5. SO delicious looking! How did it taste – please say you are one teeny bite?

    Such a nicer alternative to basic pecan pie (although there is a time and place for that)…this may be my thanksgiving meal contribution this year!

  6. I just love you piling up all the beautiful nuts in this pie! I don’t make shortbread crust often so haven’t kept any of its recipe… but these days want to make one, so great I see yours! Thanks Peabody!

  7. oh my, this does look good!

  8. Looks totally finger-lickin good!

  9. Those are some seriously large sized nutz! lol

  10. Love mini tarts. I need to get some mini tart pans.

    I thought it was going to mini pecan pies at first which would have been amazing but this is certainly more unique.

  11. Gorgeous pictures – as always!

  12. Hi Peabody

    I recently tried the Chipster-topped Brownies and it was absolutely amazing! Thanks for sharing this recipe. It’s an excellent combination and indeed, we got the best of both worlds – cookie dough and brownie!! :)

  13. I love cashews. Very nice photos (as always)!

  14. I’m just NUTS about this recipe………..it looks so yummmy…and probably no calories,right? Great photos,as always!

  15. Kristen- I did take a bite…it tasted like buttery honey caramel covered nuts on a flaky buttery cookie.
    Jann- I sure hope it is no calories :)

  16. How do yo light your photos?
    Peabody~You do an Awesome Job!

  17. This looks amazing…I must admit that I’d not thought of making a tart with a nut filling…

    Yum.

    j

  18. sesational Peabody, as always!

  19. You really do have a talent, well two actually, cooking and photography. Thanks for the great site and inspiration.

  20. Holly Golightly says:

    How many does this make??
    thanks!

  21. Sandi- I depend a lot on the Seattle weather;cloudy days work best as they defuse the light without me having to do anything. I watch the time of day for the best time the light is and shoot then, and then, and this will make you laugh…I use a $0.19 white notebook from Walmart to bounce my light.
    Holly-I assume it makes six, since up where it says filling, it asks for 6 prebaked tart shells, and they are talking about the small ones(not mini)

  22. Gorgeous and absolutely mouth watering!

Speak Your Mind

*

Log In