CARAMEL-NUT TART
Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch tarts
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Have ready two 9-inch tart pans with removable bottoms. Cut out two 12-inch parchment circles, and set aside. Lightly flour a clean work surface. Roll out one disk of pate sucree to a 12-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over one of the tart pans. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Repeat with remaining disk pate sucree and tart pan. Chill both pans for 30 minutes.
- Line pastry with parchment circles, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 25 minutes. Remove the parchment and weights; continue baking or until light golden brown all over, about 10 minutes. Transfer to wire racks to cool completely. Wrap in plastic; set aside until ready to use.
- Reduce oven to 325 degrees. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shells.
- Bake tarts on the center rack until the filling bubbles, 15 to 20 minutes. Transfer tarts to a wire rack to cool.
PâTE SUCRéE (SWEET TART DOUGH) RECIPE
Steps:
- With the mixer turned off, add flour and salt to bowl. Turn mixer to low speed and mix until dough is crumbly, about 30 seconds.
Nutrition Facts : Calories 174 kcal, Carbohydrate 21 g, Cholesterol 45 mg, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, Sodium 137 mg, Sugar 7 g, Fat 9 g, ServingSize Makes 2 tart shells, UnsaturatedFat 0 g
PâTE SUCRéE (SWEET TART DOUGH)
A pâte sucrée is a crisp yet tender pastry crust that is slightly sweet. It maintains its shortbread-like texture when chilled, which makes it ideal for tarts that require refrigeration.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield One fully baked 10-inch tart shell or 9-inch pie shell
Number Of Ingredients 6
Steps:
- In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the flour and mix on low speed for about 30 seconds, until the flour is incorporated. The mixture will look like wet, clumpy sand. Add the egg yolk and mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds. Using your hand, lightly knead the dough into a ball inside the bowl. Remove the dough from the bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes. (The dough can be tightly wrapped in plastic and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw it in the refrigerator overnight before using.)
- Lightly spray a 10-inch tart pan with a removable bottom or a 9-inch pie shell with nonstick cooking spray with flour. Place the chilled dough inside the pan. Pinch off pieces of dough and press them against the sides of the pan to reach just shy of a ¼ inch thick and about ⅛ inch above the rim (you'll trim the top later). Using the heel of your hand, press the rest of the dough evenly into the bottom of the pan. (It will look like a mess, and it may seem like you won't have enough dough at first, but have faith, it will come together.) Be sure there are no seams in the dough, and press it squarely along the corners where the bottom meets the sides to avoid extra-thick edges. Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Cover with plastic wrap and place in the freezer for at least 30 minutes to chill.
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Place the chilled pâte sucrée on a baking sheet (for easy handling) and bake for 23 to 26 minutes, or until lightly golden. Let cool to room temperature on a wire rack.
Nutrition Facts :
CHOCOLATE PATE SUCREE
Use this crust to make any number of chocolatey treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 nine-inch tart
Number Of Ingredients 7
Steps:
- Place the flour, cocoa, sugar, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until the mixture resembles coarse meal, about 10 seconds. Add the egg yolks and vanilla, and process just until mixture begins to hold together, no more than 30 seconds.
- Turn dough out onto a lightly floured surface, and form into a disk. Cover in plastic wrap; refrigerate for 30 minutes, or until ready to use.
PATE SUCREE FOR CARAMEL-NUT TART
Pate sucree, a sweeter version of pate brisee, is traditionally used in tarts.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes two 9-inch tarts
Number Of Ingredients 5
Steps:
- Place flour, sugar, and salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles small peas, 15 to 20 seconds.
- Add the egg yolks through the feed tube while the machine is running. Slowly add 1/4 cup ice water, and process just until the dough holds together. If necessary, add an additional 2 tablespoons ice water. Divide dough into 2 equal balls. Flatten each into a disk, and wrap in plastic. Chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
PâTE SUCRéE - FRENCH SWEET TART CRUST (PASTRY DOUGH)
Recipe video above. If I only had room for one Sweet Tart Crust recipe in my life, this would be it. Called Pâte Sucrée in French, it's an excellent master pastry for all sweet tarts, such as the Pistachio Pear Tart recipe I shared today.Buttery and not too sweet, flaky but not so crumbly that makes it difficult to eat with a fork. Plus, the dough is extremely easy to work with - easier than Shortcrust Pastry.Makes enough pastry for a tart tin up to around 24 x 3 cm / 9.5 x 1.2" big.
Provided by Nagi
Categories Sweet Baking
Number Of Ingredients 6
Steps:
- Mix Dy Ingredients: Whisk together flour, icing sugar, salt and almond meal in a bowl.
- Add butter: Use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs. (Note 4).
- Add egg: Mix with a rubber spatula until it becomes too hard to stir anymore, then use your hands to bring it together into a dough.
- Bring dough together: Turn dough out onto a work surface, then knead to bring together into a smooth ball. Flatten into a 2cm / 0.8" thick disc. Wrap with cling wrap and refrigerate for 30 minutes.
- Unwrap chilled dough. Place on a lightly floured work surface.
- Roll out into a 32cm / 13" round (3mm / 1/8" thick).
- Line tart tin: Roll pastry lightly on to a rolling pin (ie. so it wraps around itself). Then unroll it gently over the tart tin.
- Fit pastry: Adjust the pastry to fit into the tart tin, fitting into the corner, taking care not to stretch it (causes shrinkage during bake).
- Trim excess dough: Roll the rolling pin over tart tin to trim excess dough. Pictured tart tin is 24 x 3 cm / 9.5 x 1.2" - you can use any up to this size.
- Prick the base of the pastry 30 times with a fork. Not all the way through - just make a light prick on the surface.
- Chill pastry in tart tin for 30 minutes.
- Preheat oven to 200°C / 390°F (180°C fan).
- Baking beads: Cover pastry with 2 sheets of baking paper (parchment paper), in a "X" arrangement. Fill with baking beads (or 2 cups dry raw rice or beans).
- Baking times for a Par Baked Tart to be used for tarts that are baked for > 30 minutes once the filling is added into the cooked tart shell.
- Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.
- Bake uncovered 5 minutes: Return tart crust to oven for 5 minutes. Pastry should be light golden, crispy on surface, but slighty undercooked inside (will finish cooking once filled and baked again).
- Use these baking times if the tart shell is to be used for raw fillings (ie tart not baked once crust is filled) OR fillings that are baked for < 25 minutes.
- Bake 15 minutes the remove from oven. Use excess paper to remove baking beads.
- Bake uncovered 10 minutes: This will fully cook the pastry through and give it nice colour which we need as the pastry won't cook through in less than 25 minutes once filled.
- Cool: Remove then cool in tart tin before filling (this ensures crust stays crispy once filled), then baking again if filling needs to be cooked (like this Pistachio Frangipane Pear Tart).
- Make ahead up to 3 days, suitable for baking once filled.
Nutrition Facts : Calories 1764 kcal, Carbohydrate 199 g, Protein 29 g, Fat 96 g, SaturatedFat 54 g, TransFat 3 g, Cholesterol 379 mg, Sodium 1363 mg, Fiber 7 g, Sugar 52 g, ServingSize 1 serving
CHOCOLATE CARAMEL TART
This is from the Valentines Issue of Martha Stewart Living. What a lovely "Love Day" dessert this would be!
Provided by Miss Erin C.
Categories Pie
Time 2h30m
Yield 1 9" Tart
Number Of Ingredients 20
Steps:
- For the Chocolate Pate Sucree-----------.
- Place the flour, cocoa, sugar and salt in the bowl of a food processor, pulse several times to combine Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds Add the egg yolks and vanilla and process just until the mixture begins to hold together, no more than 30 seconds Turn dough out onto a lightly floured surface and form a disk.
- Cover in plastic wrap, refrigerate for 30 minutes or until ready to use.
- For the Tart----------------.
- Preheat the oven to 350F degrees.
- Roll the chocolate pate sucree to 1/8" thick and fit into a 9" fluted tart pan with a removable bottom Dock the bottom of the tart with a fork.
- Refrigerate the shell for 30 minutes.
- Place chopped pecans on a baking sheet and toast until slightly darkened and fragrant, about 10 minutes, set aside.
- Line tart shell with parchment paper, pressing into edges and cover with dried beans or pastry weights.
- Place on a baking sheet, bake for 20 minutes.
- Remove paper and beans, continue baking until crust is golden, about 10 minutes.
- Transfer to a wire rack and cool completely.
- Make the caramel by placing the sugar, salt and water in a small saucepan.
- Bring the mixture to a boil over medium high heat.
- Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming.
- Cook, gently swirling (do not stir) until the caramel is a rich amber color.
- Remove from heat and add 1/2 c of cream, butter and vanilla.
- Stir until smooth.
- Pour mixture into chocolate tart shell.
- Sprinkle with toasted pecans and place in the refrigerator while melting the chocolate.
- Place chocolate in a medium heat-proof bowl.
- Bring remaining cup of cream to a boil in a small saucepan.
- Pour over the chocolate, let sit for 5 minutes.
- Stir until completely smooth.
- Pour over caramel and pecans.
- Return tart to refrigerator and chill for at least 1 hour.
- To serve, dust the op with cocoa powder and garnish with Caramel-Dipped Pecans For Caramel-Dipped Pecans-----------------.
- Gently insert an 8" wooden skewer into each pecan, set aside.
- Prepare an ice bath, and set aside.
- Combine the sugar, water and cream of tartar in a medium saucepan and bring to a boil over medium-high heat Wash down the sides with a wet pastry brush to stop crystals from forming.
- Cook, without stirring until the mixture begins to brown.
- Gently swirl the pan to color evenly.
- Remove from heat when the caramel is a rich amber color, place the pan in an ice bath to stop the caramel from cooking, about 5 seconds.
- Allow the caramel to sit, until slightly thickened for about 15 minutes.
- When caramel is ready, dip pecans, lifting up and swirling slightly to fully coat.
- Hold skewer over pan to allow the drip to lengthen and slightly harden, about 1 minute.
- Place the skewers in a cube of flower foam to stand them upright, allow to completely harden.
- Gently remove skewers before serving.
Nutrition Facts : Calories 7171.8, Fat 343.7, SaturatedFat 155.4, Cholesterol 1362.7, Sodium 1929, Carbohydrate 1025.8, Fiber 21.5, Sugar 873.6, Protein 47.8
PâTE SUCRéE
Categories Pastry
Yield Makes enough for two 8-or-9-inch tarts, or two dozen 3-inch tarts
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).
- Citrus Variations:
- Add 2 teaspoons finely grated orange zest and 1 teaspoon finely grated lemon zest to the dry ingredients.
- Poppy Seed Variations:
- Add 2 tablespoons poppy seeds to the dry ingredients.
- Chocolate Variations:
- Replace 1/4 cup flour with 1/4 cup unsweetened Dutch-process cocoa powder.
- Cornmeal-Lemon Variations:
- Replace 3/4 cup flour with 3/4 cup coarse cornmeal; reduce sugar to 2 tablespoons. Add 1 teaspoon lemon zest to the dry ingredients.
CARAMEL-NUT TART WITH MILK CHOCOLATE AND COGNAC CREAM
Steps:
- Preheat the oven to 375°F.
- Line the tart pan with the pâte sucrée according to page 196. Prick the bottom with a fork and line it with a few open and fanned out coffee filters or a piece of parchment paper. Fill the lined tart shell with beans or pie weights, and bake 15 minutes, until set. Take the tart out of the oven, and carefully lift out the paper and beans. Return the tart to the oven, and bake another 10 to 15 minutes, until the crust is an even golden brown. Set the tart on a rack to cool completely.
- Spread the nuts on a baking sheet (keep each type separate) and toast 8 to 12 minutes, until they're golden brown and smell nutty. Some will toast more quickly than others, so watch them carefully and remove the toasted nuts as needed.
- Place the sugar and 1 cup water in a very clean medium-sized heavy-bottomed saucepan. Over medium-high heat, cook the sugar, shaking the pan often to stir-don't use a utensil to stir, as it could cause the sugar to crystallize. Continue cooking and swirling the pan until the caramel is a deep golden brown, just beyond the soft-crack stage (about 310°F on a candy thermometer). It should be a nice dark color, but not burned.
- Remove from the heat, and slowly whisk in 2/3 cup cream, stirring with the whisk the entire time, until the caramel is smooth and the cream is fully incorporated. (Be aware that the caramel will foam up as you add the cream. It's very hot, so be careful and pour slowly.) Allow to cool a few minutes. Place the nuts and honey in a bowl. Pour the caramel over them, and stir to combine well. Season with 1/4 teaspoon salt, and pour the mixture into the baked tart shell, to just below the rim. It's important not to overfill the crust. Refrigerate the tart at least 2 hours.
- Melt the milk chocolate in a small saucepan over very low heat, and stir in 1/3 cup water. Just before serving, whip 1 cup cream and the cognac to soft peaks in a stand mixer fitted with the whisk attachment.
- Slice the tart in half, and cut one half into twelve thin slices. Refrigerate the rest for leftover snacking. Place one slice at the center of each of six plates. Prop up a second slice on top of the first, setting it at an angle and letting the pointed end of the slice rest on the plate. Continue with the remaining slices. Garnish each with three dollops of the cognac cream, and drizzle the milk chocolate across the tart.
- Note
- The tricky part to this dessert is making the caramel filling. If it cooks too long, it will taste bitter; and if it doesn't cook long enough, it won't achieve that chewy consistency.
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