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Tart: Caramel Apple-Nut Tart




Source of Recipe


Internet


List of Ingredients




CRUST
1 1/3 cups all-purpose flour
1/4 cup shortening
1/4 cup unsalted butter
1/2 teaspoon salt
6 tablespoon cold water

FILLING
1 1/2 cups sugar
1/2 cup water
1/2 cup heavy whipping cream
1/4 cup dark rum
1 egg
1 teaspoon pure vanilla extract
1 cup pecans, toasted
1 cup macadamia nuts, toasted
1 cup hazelnuts, toasted
2 Granny Smith apples, peeled and diced
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground nutmeg

1 cup heavy whipping cream, or 1 quart vanilla ice cream



Recipe



To prepare the crust, preheat the oven to 350 degrees. Put the flour, shortening, butter, and salt in a medium bowl. Using your fingertips, mix the shortening and butter with the flour to form a coarse meal. Using a dinner fork, stir in the water, just until the dough starts to come together. Add more water if needed; a wet dough is better than a dough that is too dry. Cover the dough in plastic wrap and let stand for 15 to 30 minutes. Uncover the dough and roll it out into a 12-inch circle on a well-floured work surface. Place the dough in a 10-inch flan pan and bake in the oven for about 10 minutes, or just until set. Remove from the oven and allow to cool. Do not turn off oven.

To prepare the filling, place the sugar and water in a large saute pan and cook over high heat until the sugar browns, about 5 minutes. Do not stir until the sugar starts to brown. Slowly add the cream and cook until the mixture thickens, about 5 minutes. Add the rum and bring the mixture to a boil. Remove the pan from the heat and set aside to cool completely. When the mixture is cool, stir in the egg and vanilla. Set aside.

Put the nuts, diced apples, cinnamon, allspice, and nutmeg in a medium bowl and toss well. Place the mixture in the bottom of the crust, pour the filling over the top, and shake the pan gently to evenly distribute the filling. Bake in the oven until the center of the tart is bubbling, about 30 minutes. Remove from the oven and let cool about 20 minutes.

NOTE: If serving the tart with whipped cream, whip the cream to soft peaks. Slice the tart, top each slice with a dollop of whipped cream or a scoop of ice cream, and serve.

Serves 12