Mixed Nut Tart

Name: Mixed Nut Tart
Ingredients: 2 1/2 cups flour; 10 tbsp (1 1/4 sticks) butter, chilled and diced; 3 cups sugar; 2 None eggs, beaten; 2 1/2 cups walnuts, coarsely chopped; 2 1/2 cups hazelnuts, coarsely chopped; 1 1/4 cups heavy cream

7 ingredients

4 steps

Ingredients

2 1/2 cups flour
10 tbsp (1 1/4 sticks) butter, chilled and diced
3 cups sugar
2 None eggs, beaten
2 1/2 cups walnuts, coarsely chopped
2 1/2 cups hazelnuts, coarsely chopped
1 1/4 cups heavy cream

Directions

1

Place the flour and butter in a large bowl. Using your fingertips, rub in the butter to make fine breadcrumbs. Stir in 3/4 cup of the sugar and 1 beaten egg and mix to a firm dough. Knead lightly until smooth. Wrap in plastic wrap and refrigerate for 45 mins.
2

For the filling, gently heat the remaining 2 1/4 cups sugar in a heavy-bottomed saucepan until it dissolves. Continue heating without stirring until the syrup turns to a golden caramel. Stir in the chopped nuts, then pour in the cream. Bring to a boil, stirring, until any hardened caramel has dissolved. Remove from the heat and set aside to cool.
3

Preheat the oven to 375°F. Place a baking sheet in the oven to preheat. Roll out the pastry and use to line bottom and sides of a 10-inch springform pan. Trim off the excess pastry. Cut out 2 leaf garlands from trimmings. Spoon the nut mixture into the crust. Place the pastry trimmings on top. Use the remaining beaten egg to glaze the pastry. Place on the preheated baking sheet.
4

Bake the tart for about 30 mins. Reduce the oven temperature to 325°F. Bake for 15-25 mins or until the pastry is deep golden. Cool completely in the pan on a wire rack.