Toasted Nut Tart

Name: Toasted Nut Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 237 milliliters light corn syrup; 2 Tbsps cornstarch; 237 milliliters (packed) dark brown sugar; 1 large egg; 3 larges eggs; 237 milliliters all-purpose flour plus more for surface; 118 milliliters toasted hazelnuts, skins rubbed off, coarsely chopped; 1 teaspoon kosher salt; 59 milliliters pine nuts; 118 milliliters natural unsalted pistachios, coarsely chopped; 2 Tbsps powdered sugar; 59 milliliters sugar; 59 milliliters (1/2 stick) unsalted butter; 1 teaspoon vanilla extract

Toasted Nut Tart is a vegetarian recipe with 8 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 524 calories, 8g of protein, and 19g of fat. It works well as a dessert. If you have vanillan extract, natural pistachios, powdered sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Whisk 1 cup flour, cornstarch, salt,and baking powder in a medium bowl. Usingan electric mixer, beat butter, sugar, andpowdered sugar in another medium bowluntil pale yellow and well blended, about3 minutes.

Ingredients you will need

Corn Starch

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Add egg; beat to blend, occasionallyscraping bowl.

Ingredients you will need

Egg

Equipment you will use

Bowl

Add dry ingredientsin 3 batches, beating just to blend betweenadditions. Gather dough into a ball; flatteninto a disk. Wrap in plastic and chill for atleast 1 hour. DO AHEAD: Can be made 2 daysahead. Keep chilled.

Ingredients you will need

Dough

Wrap

Preheat oven to 375°F.

Equipment you will use

Oven

Roll out dough ona lightly floured surface to a 12" round.

Ingredients you will need

Dough

Roll

Transfer to pan. Press onto bottom and upsides of pan. Trim dough flush with top ofpan (reserve any scraps in case needed forpatching crust after baking). Prick doughall over with a fork and freeze for 10 minutes.

Ingredients you will need

Crust

Dough

Equipment you will use

Frying Pan

Line chilled tart shell with foil or parchmentpaper, leaving a 1" overhang. Fill withpie weights or dried beans.

Ingredients you will need

Dried Beans

Equipment you will use

Aluminum Foil

Bake until edgesof crust are just beginning to turn goldenbrown, 35-40 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove foil and pieweights. Patch any cracks in crust withreserved dough. Return to oven; continuebaking until golden all over, 15-20 minutes.

Ingredients you will need

Crust

Dough

Equipment you will use

Aluminum Foil

Oven

Transfer to a wire rack; let cool completely.DO AHEAD: Can be made 1 day ahead. Storeairtight in pan at room temperature.

Equipment you will use

Wire Rack

Frying Pan

Preheat oven to 350°F.

Equipment you will use

Oven

Place tartpan on a rimmed baking sheet; set aside.

Equipment you will use

Baking Sheet

Spread out pistachios, hazelnuts, and pinenuts on 3 separate small rimmed bakingsheets. Toast nuts until fragrant and lightbrown, about 5 minutes for pistachios,10 minutes for pine nuts, and 20 minutesfor hazelnuts.

Ingredients you will need

Pistachio Nuts

Hazelnuts

Pine Nuts

Spread

Toast

Nuts

Let nuts cool completely.

Ingredients you will need

Nuts

Melt butter in a small saucepan overmedium-high heat. Cook, stirring occasionally,until golden-brown bits form onbottom of pan, about 5 minutes.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Frying Pan

Removefrom heat and set aside.

Stir brown sugar, corn syrup, salt, andvanilla in a medium bowl. Stir in eggs, thenwhisk in browned butter. Fold in nuts.

Ingredients you will need

Brown Sugar

Corn Syrup

Butter

Egg

Nuts

Salt

Equipment you will use

Bowl

Pourfilling into tart shell.

Bake tart, rotating pan halfway through,until filling is set around edges and jigglesslightly in center when nudged, about 1 hour.Loosely tent foil over tart if crust gets toodark.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Transfer to a wire rack to cool.DO AHEAD: Can be made 1 day ahead.

Equipment you will use

Wire Rack

Letstand at room temperature. Dust withpowdered sugar just before serving.

Ingredients you will need

Sugar