Persian Nut Tart

Name: Persian Nut Tart
Ingredients: Pate Sablee; 1/2 cups granulated sugar; 1/2 teaspoons kosher salt; 2 cups unbleached, all-purpose flour; 8 ounces unsalted butter, soft but cool; 1 large egg; 1/2 teaspoons vanilla extract/paste; Filling; 3/4 cups packed, brown sugar; 3/4 cups honey; 4 ounces unsalted butter; 3 large eggs; zest of 1 orange; 2 teaspoons rose water; 1/2 teaspoons almond extract; 1/4 teaspoons kosher salt; 1/3 cups toasted walnuts, coarsely chopped; 1/2 cups toasted, shelled pistachios; 1/2 cups toasted, sliced almonds

19 ingredients

1 steps

Ingredients

Pate Sablee
1/2 cups granulated sugar
1/2 teaspoons kosher salt
2 cups unbleached, all-purpose flour
8 ounces unsalted butter, soft but cool
1 large egg
1/2 teaspoons vanilla extract/paste
Filling
3/4 cups packed, brown sugar
3/4 cups honey
4 ounces unsalted butter
3 large eggs
zest of 1 orange
2 teaspoons rose water
1/2 teaspoons almond extract
1/4 teaspoons kosher salt
1/3 cups toasted walnuts, coarsely chopped
1/2 cups toasted, shelled pistachios
1/2 cups toasted, sliced almonds

Directions

1

["Combine the sugar, salt and flour in a large bowl and toss to incorporate. Add in the butter and using your fingertips, work between your finger tips, kneading through the flour, until the mixture resembles coarse cornmeal.", "Add in the egg and vanilla paste and gently work the mixture until it comes together into a cohesive dough. If the dough is sticky at all, add flour by the tablespoon or so, gently working in, until the dough is soft but not wet.", "Divide the dough in half, form into a rough disk and wrap each tightly in plastic wrap. Chill one disk in the refrigerator for 30 minutes and freeze the other for another use. Kept wrapped, the dough will last up to two months frozen.", "Fetch the dough from the refrigerator and unwrap onto a lightly floured work surface. Lightly flour a rolling pin and gently pound out the dough to loosen its structure a bit. Roll it out to a rough 12\" circle and form it into a 9\""