CARAMELIZED-HONEY NUT AND SEED TART

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Caramelized-Honey Nut and Seed Tart image

Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.

Provided by Claire Saffitz

Categories     Nut     Dessert     Kid-Friendly     High Fiber     Fall     Seed     Bon Appétit     Small Plates

Number Of Ingredients 18

Crust:
1 1/2 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 large egg yolks
Filling and assembly:
1/4 cup honey
1/4 cup granulated sugar
1/4 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons light corn syrup
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 cups mixed unsalted, roasted nuts (such as pecans, hazelnuts, peanuts, pistachios, and/or sliced almonds)
1/3 cup unsalted, roasted seeds (such as pumpkin and/or sunflower)
Special equipment:
A 9"-diameter springform pan

Steps:

  • Crust:
  • Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.
  • Beat egg yolks with 1 tablespoon water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces.
  • Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15-20 minutes.
  • Preheat oven to 350°F. Prick bottom of dough in a few places with a fork and bake until golden all over, 20-25 minutes. Transfer pan to a wire rack. (Leave oven on if you're not making the crust ahead and are making the filling next).
  • Do Ahead
  • Crust can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature.
  • Filling and assembly:
  • Bring honey and 1 tablespoon water to a simmer in a small saucepan over low heat, swirling pan often, until mixture is darkened in color and nutty smelling, about 2 minutes. Add granulated sugar, heavy cream, butter, corn syrup, salt, and vanilla and carefully stir until mixture is smooth. Increase heat to medium; bring to a boil. Cook, swirling pan, until caramel is slightly darkened in color and thick enough to coat a spoon, 5-8 minutes. Remove from heat, add nuts and seeds to caramel, and stir to coat.
  • Scrape filling into warm or roomtemperature crust, pushing to the edges to evenly fill. Bake until filling is deep golden brown and caramel is bubbling, 25-30 minutes. Let cool.
  • Do Ahead
  • Tart can be made 1 day ahead. Store tightly wrapped at room temperature.

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