MAPLE-WALNUT TART

MAPLE-WALNUT TART image

Categories Nut

Yield 8 10

Number Of Ingredients 19

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Ingredients

For the dough
8 oz. (1-3/4 cups) unbleached all-purpose flour; more for rolling
1 Tbs. granulated sugar
1/2 tsp. kosher salt
6 oz. (3/4 cup) unsalted butter, cut into 24 small pieces and frozen
1 large egg yolk
1/4 tsp. fresh lemon juice
3 to 4 Tbs. ice water
Cooking spray
For the filling
2 large eggs
3 large egg yolks
1 tsp. pure maple extract
1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
1 cup pure maple syrup
3/4 cup granulated sugar
2-1/2 oz. (5 Tbs.) unsalted butter
8 oz. (2 cups) chopped walnuts, toasted

Steps:

Make the dough Pulse flour, sugar, & salt in a food processor once or twice to combine. Add the butter and pulse until the mixture is pebbly, with some pea-size bits of butter. In a sm bowl, whisk together egg yolk, lemon juice, and 3 Tbs. of ice water. Pour mixture through the feed tube of the food processor, pulsing to combine. The dough mixture should be moist but should not come together into a ball. If a small handful of dough pressed together does not adhere, add the remaining 1 Tbs. ice water, pulsing to combine. Turn the dough mixture onto a piece of plastic wrap; gather the plastic around the dough, pressing the dough into a disk. Wrap tightly in additional plastic wrap - refrigerate for at least 1 hour and up to 2 days. Before rolling, let dough stand at room temperature for about 15 minutes to become pliable. Lightly coat a rolling pin with flour and roll dough on a lightly floured surface into a 15-inch circle. Lightly coat a round 9-1/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Roll the dough around the rolling pin and carefully unroll over the tart pan. Gently press it into the bottom and up the sides of the pan without stretching. Trim the excess, leaving a 1-inch overhang. Fold the overhang inside the tart and press against the sides to make a double wall about 1/4 inch higher than the tart pan (this will offset any shrinkage during baking). Wrap the tart shell in plastic wrap - refrigerate for at least 30 minutes- up to 24 hours. Position rack in the lower third of the oven - heat the oven to 425°F. Line tart shell with parchment - add enough beans or pie weights to fill shell. Bake on a heavy-duty rimmed baking sheet until edges are firm and starting to brown, 15 to 20 minutes. Carefully lift parchment and weights from tart shell. Continue to bake until the bottom of the shell is pale golden, 5 to 7 minutes more. Let cool on the baking sheet on a rack and reduce the oven temperature to 350°F.