Cashew Tart
15 ingredients
4 steps
Ingredients
- 1 cup all purpose flour
- 1 tablespoon sugar
- 8 tablespoons unsalted butter cold, cut into pea-
- 1 egg
- 1 cup ice water
- 2 tablespoons water
- 1 tablespoon flour
- 1 egg yolk
- 1 cup sugar
- 4 eggs
- 1 cup dark corn syrup
- 2 tablespoons dark rum
- 1 tablespoon vanilla extract
- 4 tablespoons unsalted butter melted
- 2 cups roasted unsalted cashews
Directions
-
1In a large bowl, stir the flour and sugar together. Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal. Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers until the dough comes together into a ball. Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. Scrape up all the streaks of dough and pile them on top of one another to form a disc. Wrap in plastic and refrigerate for at least 2 hours or overnight. Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a 9 1/2-inch tart pan with a removable botto
-
2Line the tart shell with aluminum foil and weight down with dried beans or pie weights. Bake for 20 minutes. Remove the foil and bake for 5 minutes longer or until lightly browned. Patch any visible holes in the shell with the reserved dough scraps. Brush the shell with Egg Wash and return to the oven for 5 more minutes, until the wash is shiny and no longer runny. Transfer to a rack to cool and lower the oven temperature to 325 degrees F. Spread the cashews in the partially baked shell and cover with the Cashew
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3Egg Wash:With a fork, mix together the water, flour, and egg yolk in a small bowl to make an egg wash. Cover and refrigerate.
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4Cashew Filling:In a large bowl, lightly beat the sugar and eggs together. Add the corn syrup, rum, and vanilla and beat just to a blend. Mix in the melted butter.
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