Double Crust Walnut Honey Tart
Recipe Introduction
1 1/2 cups (3 sticks) margarine, divided (or butter)
1 cup plus 3 tablespoons granulated sugar
4 egg yolks
Zest (grated portion of peel) of 1 small lemon
1 teaspoon vanilla
3 1/4 cups sifted all-purpose flour (sift before measuring)
8 ounces light brown sugar (1 packed cup plus 1 tablespoon)
1/2 cup honey
1 (16-ounce) package chopped walnuts (almonds, or pecans)
1 egg, beaten
Preheat oven to 350 degrees. Grease a 10-inch springform pan with
margarine or shortening. Cut a round circle of parchment paper to fit
inside bottom of pan. Insert and grease the paper.
Combine 1 cup margarine and sugar in mixing bowl. Beat on low speed
until very light. Beat in yolks, 1 at a time. Beat in lemon zest and
vanilla. Slowly add flour while mixing on low speed; mix until just
combined. Scrape dough out of bowl - it will be very soft - and
divide into roughly half (for best results, one piece should be
slightly larger than the other). Set aside at room temperature.
Combine remaining 1/2 cup margarine, brown sugar, and honey in heavy,
medium saucepan. Bring to a boil; continue boiling for 3 minutes.
Remove from heat and fold in walnuts. Let cool slightly, about 15
minutes.
To assemble the tart: Take the larger of the two pieces of dough and
press into bottom of pan and about 1 inch up the side. Gently add
walnut filling, spreading evenly to the sides (filling should be
about the same height as or lower than the dough up the sides of the
pan). On a well-floured, flat 10-inch surface (a tart pan bottom or
cardboard circle works well), carefully roll out remaining dough into
a 10-inch circle. Slide dough carefully onto tart filling. Press and
smooth dough, sealing edges with dough on the sides of pan. Brush
dough with the beaten egg. If desired, use a fork to score dough,
creating a decorative pattern. Bake in center of oven for about 50
minutes or until top is golden brown.
Yield: 12 to 16 servings.
List of Ingredients
Instructions
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