Tuesday, November 23, 2010

Caramelized Pistachio, Walnut, and Almond Tart

We always go with our traditional pies when Thanksgiving rolls around. Pumpkin? For sure. Apple? Most likely. Pecan? Sometimes.

This year will be much the same... with the exception of including this little number.

I've had the recipe for this "pie" for at least 10 years and, for whatever reason, it's remained carefully tucked away... until now. All I can say is it's better late than never!

Forget plain 'ol pecan pie. This one has three different nuts-- walnut, pistachio, and almond -- and is just so much more interesting and flavorful. After a light toasting and a quick mix with a simple caramel sauce, this three-nut medley gets poured into an easy, no-roll crust (tinged with orange zest) that comes together after just a quick zip in the food processor. Super simple and delicious.

Better late than never.

Caramelized Pistachio, Walnut, and Almond Tart
adapted from a Bon Appetit recipe (date unknown)
8 to 10 servings

1 3/4 cups all purpose flour
1/3 cup powdered sugar
1 teaspoon (scant) salt
1/8 teaspoon ground cloves
10 tablespoons chilled unsalted butter, cut into 1/2 cubes
1 teaspoon grated orange zest
2 tablespoons (or more) ice water

1 cup whipping cream (not heavy whipping cream)
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1/4 cup honey
3/4 cup coarsely chopped walnuts, lightly toasted
3/4 cup sliced almonds, lightly toasted
3/4 cup shelled, unsalted pistachios, lightly toasted*

For crust:
1. Blend flour, powdered sugar, salt and ground cloves in processor. Add butter and orange zest. Using on/off pulses, process until mixture resemble coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls until mixture lightly clumps. (note: I added about 4 or 5 tablespoons).

2. Transfer dough to a 10- to 11-inch tart pan with removable bottom. Press dough evenly into bottom and up sides of pan. Freeze crust for 25 minutes.

For filling: (prep while crust is in freezer)
1. Preheat oven to 350 degrees F.
2. Combine cream (I used a mixture of heavy whipping cream and half and half), both sugars, and honey in heavy saucepan. Bring to boil, stirring until sugar dissolves. Continue to boil until mixture darkens and thickens slightly, about 5 minutes. Remove from heat. Stir in nuts.

3. Spoon filling evenly into crust.

1. Bake tart until filling is caramel brown and bubbling thickly, and crust is golden, about 35 to 40 minutes. Transfer tart to rack and cool completely in pan. Carefully remove pan sides from tart and place on serving platter. Cut tart into wedges and serve at room temperature.

Suggestion: Dollop with plain greek yogurt, flavored with a bit of honey. Or a vanilla-flavored greek yogurt.

* Gently rub shelled pistachios between palms of hands to loosen any remaining shell coating to clean thoroughly.

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