Caramel Nut Tart
by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
- 1½ cups flour
- ¼ teaspoon salt
- 9 tablespoons chilled butter, cut into cubes
- 4 tablespoons ice water
In a food processor, combine the flour, salt, and butter. Using short pulses, process until the mixture resembles oatmeal. Add the ice water and pulse quickly until the mixture begins to come together (don’t let it actually form a ball). Transfer the mixture to a bowl and gather it into a ball with your hands. Gently flatten the ball into a smooth disk about 1½-inches thick. Wrap the dough in plastic and refrigerate for 1 hour.
Preheat the oven to 425°F.
Remove the dough from the refrigerator. On a lightly floured surface, roll the dough into a round about ⅛-inch thick. Carefully transfer the dough to a 10-inch tart pan and gently press the dough into the pan without stretching it. Fold a bit of the excess dough inward to form a lip and trim remaining dough away. Prick the bottom of the shell all over with a fork.
Line the tart shell with parchment or aluminum foil, fill it with dried beans or pie weights, and put it on a baking sheet. Bake until the sides are set, about 12 minutes. Remove the parchment and weights and continue to bake until the dough is just beginning to brown lightly, another 6 to 8 minutes. Cool on a wire rack.
- 2 cups sugar
- ¼ cup water
- 2 cups heavy cream
- 1 teaspoon orange zest
- ½ cup hazelnuts, toasted
- ¾ cup pecans, toasted and chopped
- ½ cup walnuts, toasted and chopped
- ¾ cup almonds, toasted and chopped
- ¾ cup pistachios, toasted
- ½ teaspoon vanilla
- ¼ teaspoon salt
- 1 (10-inch) tart shell
Preheat oven to 350°F. Place the sugar in the bottom of a medium saucepan and slowly pour in the water. Stir gently to moisten the sugar and dissolve. Over medium heat, bring the mixture to a rolling boil until it caramelizes and turns a deep amber brown. As soon as the caramel is ready, add the cream and reduce heat to low. Be careful as the caramel will sputter and can burn you! Whisk together until the hard caramel and the cream are emulsified. Add the orange zest.
Remove from the heat. Add all the nuts, the vanilla, and the salt and stir to combine. Pour the mixture into the tart shell until it is just filled. Bake on a cookie sheet for 15 minutes or until bubbly. Let cool and serve with vanilla ice cream.