Caramelized Walnut Tart Food

WALNUT CARAMEL TART

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
• Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
• To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
• Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.

MAPLE WALNUT TARTS

Steps:

• Preheat oven to 425°F (220°C). Whisk eggs, syrup, brown sugar, butter and vanilla in medium bowl until just blended.
• Place 1 tbsp (15 mL) walnuts in each tart shell. Pour maple syrup mixture over walnuts. Bake in preheated 425°F (220°C) oven until pastry is golden and filling is puffed and just set, about 18 minutes.
• Serve warm or at room temperature, plain or with lightly sweetened whipped cream.

SALTED CARAMEL WALNUT TART

Steps:

• Let eggs stand at room temperature 30 minutes. In a microwave, heat cream on high for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over medium heat, combine sugar and syrup, stirring frequently. Bring to a boil; cook, stirring constantly, for 1 minute. Remove from heat. Slowly pour cream into pan; continue stirring constantly (cream may spatter) until well blended. Gradually add butter, stirring until melted. Add vanilla and sea salt; stir until smooth. Cool., Unroll crust into a 9-in. tart pan; trim edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack., Reduce oven setting to 350°. Whisk eggs into caramel mixture; stir in walnuts. Add filling to crust. Bake until center is just set (mixture will jiggle), 20-25 minutes. Cool completely. Refrigerate leftovers.

CHOCOLATE, CARAMEL, AND WALNUT TART

Steps:

• For crust:
• Blend flour and salt in processor 5 seconds. Add butter to processor. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Blend until dough just begins to come together, adding more ice water by teaspoonfuls if dry. Gather dough; flatten into disk. Wrap; chill at least 1 hour.
• Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Cut off all but 1/2 inch of overhang. Fold overhang in and press, forming double-thick sides. Pierce crust all over with fork; chill 30 minutes.
• Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake 20 minutes. Remove foil and beans. Bake until golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Cool completely.
• For filling:
• Stir 1 cup sugar and 1/4 cup water in heavy large saucepan over low heat until sugar dissolves. Increase heat. Bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until deep amber color, swirling pan occasionally, about 8 minutes. Remove from heat; add cream (mixture will bubble up). Return pan to low heat; whisk caramel until smooth. Add butter, honey, and vanilla. Whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Add all chocolate; whisk until smooth. Stir in nuts. Spread filling in crust. Chill tart until firm, at least 3 hours or overnight. Serve with ice cream.

CARAMEL-WALNUT PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to a 13-inch round, about 1/8 inch thick. Brush off excess flour; fit dough into a 9-inch pie plate. Trim to a 1/2-inch overhang. Tuck dough under, forming a rim; crimp as desired. Chill 30 minutes.
• In a small bowl, whisk 1 egg and cream; set aside. Prick dough all over with a fork. Line with parchment; fill with pie weights or dried beans. Bake until edges begin to turn golden, about 10 minutes. Remove parchment and weights. Brush shell with egg wash, leaving rim uncoated. Continue baking until center is golden, 5 minutes more. Let cool on a wire rack.
• Reduce oven heat to 350 degrees. Meanwhile, bring sugar and 1/2 cup water to a boil in a medium saucepan, stirring until sugar dissolves. Then without stirring, cook until caramel is light amber, about 7 minutes, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat; stir in creme fraiche (it will spatter). Let cool 5 to 10 minutes. If it starts to harden, place briefly over low heat, stirring constantly.
• In a small bowl, whisk remaining 3 eggs; slowly whisk in 1 cup caramel. Whisk mixture back into remaining caramel in saucepan. Stir in nuts.
• Pour filling into pie shell; bake until slightly puffy and set, about 30 to 40 minutes. Let cool on a wire rack.

ONION, WALNUT AND ROQUEFORT TART

Steps:

• Preheat the oven to 350 degrees.
• On a floured, cold surface, roll out the pie dough to a 14-inch circle, about 1/8-inch thick. Roll the dough onto the rolling pin and unroll onto the tart pan (use an 11" pan with a removable bottom).
• Gently mold the dough around the edges to completely line the pan. Roll the rolling pin over the edges of the pan to cut off the excess dough. Patch any spots with the extra dough and then freeze any remaining for later use. Chill the molded pie shell for about 20 minutes before baking or freeze, well wrapped until ready to use.
• When ready to bake, score the bottom of the tart shell with fork marks to prevent the dough from bubbling. "Blind bake" the tart shell by covering it fully with a sheet of parchment paper and filling the tart with rice or dried beans, making sure to completely fill in the shape of the shell with the beans. This weighted process will allow the crust to bake without shrinking or losing its shape.
• Bake for about 30 minutes, until shape has set and the dough is lightly colored.
• Remove the beans and parchment and store for later use.
• Return the tart shell to the oven and bake another 10 minutes until it is golden brown.
• Meanwhile, heat the butter and oil in a heavy based sauté pan. Add the onions and cook gently over medium heat, until the onions are caramelized, about 30 minutes.
• Once caramelized add the sherry and cook until the liquid has evaporated and the onions are dry.
• Season to taste with salt and pepper.
• Remove to a plate and chill in the refrigerator. The onions can be made two or three days ahead.
• Toast the walnuts in the oven until lightly colored, about 10 minutes. When cool enough to handle, coarsely chop the nuts and then place in a colander or large holed strainer and shake until most of the bitter skins or "dust" is removed. Set aside until ready to use. The nuts can also be prepared ahead and kept well covered.
• To make the custard, simply whisk together the yolks and the heavy cream until mixed and season with salt, pepper and cayenne.
• To assemble, cover the bottom of the tart shell with an even distribution of the caramelized onions.
• Repeat again with the walnuts and then the Roquefort.
• Cover with the custard and bake in the preheated oven for about 40 minutes, or until just golden. Remove from the oven and allow to set before serving.

CARAMELIZED WALNUT TART

Steps:

• Preheat oven to 400°F. Transfer crust to 9-inch tart pan with removable bottom, folding in overhang to form double-thick sides. Freeze crust while preparing filling.
• Whisk cream, sugar, corn syrup, vanilla, and cinnamon in heavy large saucepan. Stir in walnuts. Simmer over medium heat until mixture is bubbling and darkens slightly, stirring until sugar dissolves, about 3 minutes. Spread filling evenly in crust. Bake tart until filling is deep golden brown and crust is golden, about 25 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.) Remove tart from pan and serve.

STILTON & WALNUT TART

Steps:

• Preheat the oven to 200°C/gas6.
• Peel the onions and thinly slice them.
• Heat the oil in a large frying pan, add the onions and fry until softened and lightly browned, stirring occasionally.
• Splash in the vinegar, season, then cook for a further 5 minutes until lightly caramelized. Leave to cool while you prepare the pastry.
• Use the pastry to line a 9x13 in oblong tin.
• Spread over the onions, then crumble the Stilton on top and scatter with walnuts. Bake for 15-20 minutes, until the pastry is crisp , golden and the cheese has melted.
• Cool the tart for 5 minutes before serving cut into squares.