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Feb. 2nd, 2020 11:15 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Walnut Honey Tart.
Tart dough:
1 large egg
2 Tbsp cream
1/2 tsp vanilla (Ha! I used... more.)
2 cups flour
1 Tbsp sugar
1/8 tsp salt
6 oz/12 Tbsp cold unsalted butter, cut into 1/2" pieces
Filling:
1/4 cup water
3/4 cup sugar
1/4 cup honey
3/4 cup cream
1 large egg, slightly beaten
1/8 tsp salt
1/2 tsp vanilla (Same as above)
6 1/2 oz toasted, coarsely chopped walnuts
Garnish:
3/4 cup cream (I used creme fraiche)
3/4 tsp sugar, to taste
For the dough: whisk together the egg, cream, and vanilla in a small bowl; set aside. Mix together the dry ingredients in a fud processor until combined. Add the butter pieces and mix, using quick on-off pulses. Add the cream and egg mixture to the flour mixture all at once. Form the dough into a smooth 5" disk, with no cracks; wrap in plastic wrap and refrigerate 30 minutes.
Roll the dough into a 12" circle. Lift it over the rolling pin and place it into a 9.5" tart pan with a removable bottom; lightly press onto the bottom and sides. Refrigerate 30 minutes.
Heat the oven to 365. Line the tart shell with parchment and fill with pie weights. Bake until the edges are golden brown, about 20 minutes. Remove the parchment and pie weights and bake until the bottom is golden brown, about 5-10 minutes longer. Cool to room temperature before adding filling.
For the filling: Gently stir together the sugar and water in a heavy-bottom saucepan, making sure not to splash it up the sides of the pan. Cook over medium heat until the sugar dissolves. Increase the heat to high and cook without stirring until the sugar is golden brown. Remove from the heat; the sugar will continue to cook. After about 15 seconds it should be a deep mahogany color. Stir in the honey until smooth.
Slowly add the cream, stirring gently to combine. If at any time the caramel sputters, stop stirring until the sputtering subsides. Let this mixture cool to room temperature.
Whisk the beaten egg into the caramel. Stir in the salt, vanilla, and walnuts.
To finish: Heat the oven to 350. Pour the filling into the baked crust, making sure the walnuts are evenly dispersed. Place on a baking sheet to catch drips and bake about 25-30 minutes, until the filling puffs up slightly and appears evenly set from the edges to the middle. Cool to at least warm before slicing.
Beat the cream, sugar, and vanilla to soft peaks. Serve atop each slice of tart.
What worked: This was much less work than it reads. The filling was okay, like a pecan pie without the spice (but with more caramel and honey flavor).
What didn't: I had crust problems. Re-reading this as I typed it, I realize that a significant factor in the problems was me mis-reading 6 oz butter as 6 Tbsp butter -- I used half the butter intended. No wonder my crust was hard. Also, it was very thick. This might not have been an issue if it had been flaky.
Finally, it also cracked and leaked in the pan, which made it extremely difficult to release (even with the removable bottom).
Will I make it again? No. Yes, I could probably have more success now that I know, but eh.
Tart dough:
1 large egg
2 Tbsp cream
1/2 tsp vanilla (Ha! I used... more.)
2 cups flour
1 Tbsp sugar
1/8 tsp salt
6 oz/12 Tbsp cold unsalted butter, cut into 1/2" pieces
Filling:
1/4 cup water
3/4 cup sugar
1/4 cup honey
3/4 cup cream
1 large egg, slightly beaten
1/8 tsp salt
1/2 tsp vanilla (Same as above)
6 1/2 oz toasted, coarsely chopped walnuts
Garnish:
3/4 cup cream (I used creme fraiche)
3/4 tsp sugar, to taste
For the dough: whisk together the egg, cream, and vanilla in a small bowl; set aside. Mix together the dry ingredients in a fud processor until combined. Add the butter pieces and mix, using quick on-off pulses. Add the cream and egg mixture to the flour mixture all at once. Form the dough into a smooth 5" disk, with no cracks; wrap in plastic wrap and refrigerate 30 minutes.
Roll the dough into a 12" circle. Lift it over the rolling pin and place it into a 9.5" tart pan with a removable bottom; lightly press onto the bottom and sides. Refrigerate 30 minutes.
Heat the oven to 365. Line the tart shell with parchment and fill with pie weights. Bake until the edges are golden brown, about 20 minutes. Remove the parchment and pie weights and bake until the bottom is golden brown, about 5-10 minutes longer. Cool to room temperature before adding filling.
For the filling: Gently stir together the sugar and water in a heavy-bottom saucepan, making sure not to splash it up the sides of the pan. Cook over medium heat until the sugar dissolves. Increase the heat to high and cook without stirring until the sugar is golden brown. Remove from the heat; the sugar will continue to cook. After about 15 seconds it should be a deep mahogany color. Stir in the honey until smooth.
Slowly add the cream, stirring gently to combine. If at any time the caramel sputters, stop stirring until the sputtering subsides. Let this mixture cool to room temperature.
Whisk the beaten egg into the caramel. Stir in the salt, vanilla, and walnuts.
To finish: Heat the oven to 350. Pour the filling into the baked crust, making sure the walnuts are evenly dispersed. Place on a baking sheet to catch drips and bake about 25-30 minutes, until the filling puffs up slightly and appears evenly set from the edges to the middle. Cool to at least warm before slicing.
Beat the cream, sugar, and vanilla to soft peaks. Serve atop each slice of tart.
What worked: This was much less work than it reads. The filling was okay, like a pecan pie without the spice (but with more caramel and honey flavor).
What didn't: I had crust problems. Re-reading this as I typed it, I realize that a significant factor in the problems was me mis-reading 6 oz butter as 6 Tbsp butter -- I used half the butter intended. No wonder my crust was hard. Also, it was very thick. This might not have been an issue if it had been flaky.
Finally, it also cracked and leaked in the pan, which made it extremely difficult to release (even with the removable bottom).
Will I make it again? No. Yes, I could probably have more success now that I know, but eh.
