TOASTED NUT TART
Provided by Karen DeMasco
Categories Nut Dessert Bake Christmas Thanksgiving Low Sodium Pine Nut Pistachio Fall Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- For crust:
- Whisk 1 cup flour, cornstarch, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter, sugar, and powdered sugar in another medium bowl until pale yellow and well blended, about 3 minutes. Add egg; beat to blend, occasionally scraping bowl. Add dry ingredients in 3 batches, beating just to blend between additions. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill for at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Preheat oven to 375°F. Roll out dough on a lightly floured surface to a 12" round. Transfer to pan. Press onto bottom and up sides of pan. Trim dough flush with top of pan (reserve any scraps in case needed for patching crust after baking). Prick dough all over with a fork and freeze for 10 minutes.
- Line chilled tart shell with foil or parchment paper, leaving a 1" overhang. Fill with pie weights or dried beans. Bake until edges of crust are just beginning to turn golden brown, 35-40 minutes. Remove foil and pie weights. Patch any cracks in crust with reserved dough. Return to oven; continue baking until golden all over, 15-20 minutes. Transfer to a wire rack; let cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight in pan at room temperature.
- For filling:
- Preheat oven to 350°F. Place tart pan on a rimmed baking sheet; set aside. Spread out pistachios, hazelnuts, and pine nuts on 3 separate small rimmed baking sheets. Toast nuts until fragrant and light brown, about 5 minutes for pistachios, 10 minutes for pine nuts, and 20 minutes for hazelnuts. Let nuts cool completely.
- Melt butter in a small saucepan over medium-high heat. Cook, stirring occasionally, until golden-brown bits form on bottom of pan, about 5 minutes. Remove from heat and set aside.
- Stir brown sugar, corn syrup, salt, and vanilla in a medium bowl. Stir in eggs, then whisk in browned butter. Fold in nuts. Pour filling into tart shell.
- Bake tart, rotating pan halfway through, until filling is set around edges and jiggles slightly in center when nudged, about 1 hour. Loosely tent foil over tart if crust gets too dark. Transfer to a wire rack to cool. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature. Dust with powdered sugar just before serving. Serve with pistachio or hazelnut gelato, if desired.
CARAMEL NUT TART
My mom loves caramel, nuts and cream cheese, so when I found this tart recipe I knew I had to try it. Now the dessert is a family favorite and it is served at every get-together. -Donna Urban, Glenolden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges., Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°., For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust. , Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.
Nutrition Facts : Calories 342 calories, Fat 24g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.
NUT COOKIE TARTLETS
Steps:
- To make Pastry: Cream together butter and cream cheese. Add the 6 tablespoons white sugar, 2 cups flour and blend well.
- Shape into balls about 1 inch in diameter (flour palms of hands to facilitate rolling). Place ball in greased tartlet pan and flatten. Should fill pan by 3/4.
- To Make Filling: Mix together vanilla, egg, brown sugar, and chopped nuts.
- After flattening ball in tartlet tin make a thumb print in center and fill with a full 1/2 teaspoon of nut filling.
- Bake in a 350 degrees F (175 degrees C) oven for 17 to 20 minutes. Cool completely before removing from pan.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 22.5 g, Cholesterol 43.1 mg, Fat 16.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.2 g, Sodium 96.7 mg, Sugar 12 g
CHOCOLATE-MACADAMIA NUT TART
This delightful chocolate-nut tart is a standout among a sea of pumpkin, pecan, and apple recipes. The ingredients are simple: buttery, rich macadamia nuts floating amid a dark chocolate-bourbon filling, all atop a crisp pate sucree tart shell.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch tart
Number Of Ingredients 13
Steps:
- Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
- Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
- Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
- Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.
PINE NUT TART
Provided by Michael Symon : Food Network
Categories dessert
Time 3h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
- Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
- Preheat the oven to 350 degrees F.
- On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
- Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
- Reduce the oven temperature to 325 degrees F.
- Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
- Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.
More about "toasted nut tart recipes"
TOASTED NUT TART RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (32)Servings 8
- Whisk 1 cup flour, cornstarch, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter, sugar, and powdered sugar in another medium bowl until pale yellow and well blended, about 3 minutes. Add egg; beat to blend, occasionally scrapping bowl. Add dry ingredients in 3 batches, beating just to blend between additions. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill for at least 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Preheat oven to 375°. Roll out dough on a lightly floured surface to a 12" round. Transfer to pan. Press onto bottom and up sides of pan. Trim dough flush with top of pan (reserve any scraps in case needed for patching crust after baking). Prick dough all over with a fork and freeze for 10 minutes.
- Line chilled tart shell with foil or parchment paper, leaving a 1" overhang. Fill with pie weights or dried beans. Bake until edges of crust are just beginning to turn golden brown, 35–40 minutes. Remove foil and pie weights. Patch any cracks in crust with reserved dough. Return to oven; continue baking until golden all over, 15–20 minutes. Transfer to a wire rack; let cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight in pan at room temperature.
- Preheat oven to 350°. Place tart pan on a rimmed baking sheet; set aside. Spread out pistachios, hazelnuts, and pine nuts on 3 separate small rimmed baking sheets. Toast nuts until fragrant and light brown, about 5 minutes for pistachios, 10 minutes for pine nuts, and 20 minutes for hazelnuts. Let nuts cool completely.
CARAMELIZED MIXED NUT TART | BAKE OR BREAK
From bakeorbreak.com
ROASTED PEACH TART | THE COOK'S PANTRY
From thecookspantry.tv
NUTELLA TART WITH TOASTED HAZELNUT CRUST - SALLY'S …
From sallysbakingaddiction.com
BOURBON & BUTTERSCOTCH NUT TART - SAVING ROOM FOR …
From savingdessert.com
CHOCOLATE PEANUT BUTTER TART - THE TOASTED PINE NUT
From thetoastedpinenut.com
PUMPKIN TART WITH TOASTED NUT CRUST - LACTO OVO VEGETARIAN …
From fooddiez.com
TOASTED NUT TART RECIPE | EPICURIOUS.COM | SWEET TARTS, TART RECIPES ...
From pinterest.co.uk
SALTED CARAMEL ROAST NUT TART - ADVENTURES IN COOKING
From adventuresincooking.com
CARAMEL PECAN TART RECIPE | SOUTHERN LIVING
From southernliving.com
HARVEST NUT TART | VERY BEST BAKING
From verybestbaking.com
TOASTED NUT TART - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
FRESH BERRY TART WITH TOASTED NUT CRUST RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
FUDGY NUT TART - BAKE OR BREAK
From bakeorbreak.com
FIVE-NUT CARAMEL TART | THE SPLENDID TABLE
From splendidtable.org
HOW TO MAKE A PERFECT CARAMEL NUT TART (+ RECIPE) - FOODCRUMBLES
From foodcrumbles.com
SUMMER TOMATO TART - THE TOASTED PINE NUT
From thetoastedpinenut.com
TOASTED NUT TART - MASTERCOOK
From mastercook.com
NUT TARTS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE AND TOASTED NUT TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TOASTED NUT TART | RECIPE | NUT TART RECIPE, RECIPES, TART RECIPES
From pinterest.com
FIG AND CARAMEL NUT TART RECIPE | FOOD & WINE
From foodandwine.com
CHOCOLATE AND MIXED NUT TART IN COOKIE CRUST RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE TART WITH HAZELNUT SHORTBREAD CRUST RECIPE - EATINGWELL
From eatingwell.com
TOASTED NUT TART RECIPE | RECIPE | RECIPES, THANKSGIVING FOOD …
From pinterest.com
FRESH BERRY TART WITH TOASTED NUT CRUST RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
TOASTED ALMOND TART RECIPE | LAND O’LAKES
From landolakes.com
CREAMY LEMON TART WITH NUT CRUST RECIPE | MYRECIPES
From myrecipes.com
TOASTED PINE NUT MARZIPAN TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PIGNOLI TART (PINE NUT TART) – THE TRAVELING MEZE
From thetravelingmeze.com
HOW TO TOAST NUTS (4 SHOCKINGLY EASY WAYS) | TASTE OF …
From tasteofhome.com
CHOCOLATE AND TOASTED-NUT TART RECIPE - TELEGRAPH
From telegraph.co.uk
FRESH BERRY TART WITH TOASTED NUT CRUST - YOGAJOURNAL.COM
From yogajournal.com
TOASTED WALNUT & CHOCOLATE TART - CALIFORNIA WALNUTS
From walnuts.org
HOW TO TOAST NUTS | ALLRECIPES
From allrecipes.com
CHOCOLATE TART WITH TOASTED COCONUT AND SEA SALT - SAVORY SIMPLE
From savorysimple.net
TOASTED NUT TART RECIPE | EPICURIOUS.COM | FALL BAKING RECIPES, FALL ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love