WALNUT TART

By gaster16

Ingredients

• Tart Shell:
• 1/3 cup chopped hazelnuts
• 1/2 cup plus 2 teaspoons sugar
• 1/4 cup plus 1/2 tablespoon almond flour 3/4 cup unsalted butter
• 1 large egg
• 1-1/2 cups all-purpose flour
• 1-1/2 tablespoons ground cinnamon
• 2 teaspoons baking powder

Preparation

Step 1

Preheat oven to 400 degrees. Spread the nuts in a single layer in a shallow baking pan and toast them in the oven for about 6 minutes, until lightly browned and fragrant. Shake the pan or stir the nuts several times during toasting. Transfer the nuts to a plate to cool completely. Do not turn off oven. Lightly spray a 10-inch tart pan with a removable bottom with vegetable oil.

In the bowl of an electric mixer set on medium high speed, cream the sugar, almond flour, and butter for 3-5 minutes, until smooth and light colored. Add the egg and mix to just combine. In another bowl whisk together the flour, toasted hazelnuts, cinnamon and baking powder. Reduce the speed to medium-low and gradually add the dry ingredients to the dough. Mix just until incorporated.

On a lightly floured surface, roll the dough to a circle about 13 inches in diameter and 1/4 inch thick. Roll the dough around the rolling pin. Place the pin over the tart pan and unroll the pastry over the pan. Ease the dough into the pan, pressing gently against the sides and bottom to fit securely. Smooth out any cracks. Trim the dough flush with the top edge of the pan. Price the dough all over with the tines of a fork. Bake for about 10 minutes. Press down any swelling or bubbles in the crust. Remove the partially baked pastry from the oven. Set it on a wire rack to cool slightly.

Filling and Assembly: 2-1/2 cups walnut halves, 1 cup packed brown sugar, 1/4 cup light corn syrup, 1/4 cup molasses, 3 tablespoons heavy cream, 2 tablespoons bourbon, 1/2 teaspoon salt, 1 tablespoon unsalted butter melted.

Preheat oven to 400 degrees. Spread the nuts in a single layer in a shallow baking pan and toast them in the oven for about 6 minutes, until lightly browned and fragrant. Shake the pan or stir the nuts several times during toasting. Transfer the nuts to a pan to cool slightly. Reduce the oven temperature to 350 degrees. In a bowl stir together the sugar, corn syrup, molasses, cream, bourbon and salt. When combined stir in the butter and nuts. Scrape the filling into the partially baked tart shell. Bake for 35-40 minutes or until the filling is set. Allow to cool slightly on a wire rack at room temperature. Serve warm.