Best Spiced Autumn Walnut And Golden Syrup Tart Pie Recipes

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SPICED AUTUMN WALNUT AND GOLDEN SYRUP TART-PIE



Spiced Autumn Walnut and Golden Syrup Tart-Pie image

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt.

Provided by French Tart

Categories     Tarts

Time 1h20m

Yield 1 Walnut and Syrup Tart/Pie, 8 serving(s)

Number Of Ingredients 12

150 g plain flour
1 pinch salt
75 g butter
3 medium eggs
1 tablespoon milk
50 g demerara sugar
150 ml golden syrup or 150 ml organic honey
50 g butter, softened
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla essence
1 orange, rind of, finely grated
150 g shelled walnut halves

Steps:

  • PASTRY.
  • Sift the flour and salt into a bowl then rub the butter in until the mixture resembles fine breadcrumbs. Then stir in enough water to give a soft but not sticky dough. Cover and refrigerate for 30 minutes.
  • Roll out the pastry on a lightly floured surface then use to line a 30cm x 10cm / 12in x 4in rectangular fluted flan tin. Trim off any excess pastry then line with baking paper and beans and bake blind in a preheated oven at 200°C/400°F/Gas 6 for 10 minutes. Remove the paper and beans and cook for a further 5 minutes until lightly browned.
  • Meanwhile beat the eggs and milk together. Boil the Demerara sugar and syrup together in a saucepan for about 2-3 minutes. Stir in the butter, cinnamon, vanilla and orange rind and cool slightly. Slowly pour the syrup mixture onto the beaten eggs and milk mixture.
  • Scatter the walnuts over the pastry case and then spoon the syrup mixture over and smooth over the surface with the back of a spoon.
  • Bake in a preheated oven at 220°C/425°F/Gas 7 for 10 minutes then reduce the heat to 170°C/325°F/Gas 3 and cook for a further 40-50 minutes or until the filling is set.
  • Serve either hot or cold with a dollop of cream, creme fraiche or yoghurt.

Nutrition Facts : Calories 446.4, Fat 26.5, SaturatedFat 9.7, Cholesterol 103.5, Sodium 151.2, Carbohydrate 48.5, Fiber 1.9, Sugar 14.5, Protein 7.5

SUMMER FRESH MIXED BERRY TART/PIE



Summer Fresh Mixed Berry Tart/Pie image

This recipe has been a family favorite for several years now. I make this tart several times every summer when the berries are ripe and sweet. Whenever I bring this to a family get together, I often make at least 2 because it is always the first dessert to disapear. It makes a beautiful presentation, and is very light and refreshing on a hot summer day!

Provided by Christina King

Categories     Tarts

Time 28m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs
1/3 cup sugar
7 tablespoons butter, melted
1/2-2/3 cup sugar, depending on sweetness of berries
2 1/2 tablespoons cornstarch
2 cups water
1 (3 ounce) package raspberry gelatin powder
1 (3 ounce) package strawberry gelatin
8 cups fresh berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion) or 8 cups frozen berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion)
whipped cream (optional)

Steps:

  • CRUST:.
  • Combine graham crackers, sugar and melted butter.
  • Press into bottom and sides of a 10-inch tart pan, or deep dish pie plate.
  • Bake for 8 to 10 minutes at 375 degrees Fahrenheit; cool completely.
  • FILLING:.
  • In a saucepan whisk together sugar and cornstarch (to prevent lumps).
  • Add water, and bring to a rapid boil for about 2 minutes.
  • Stir in raspberry and strawberry gelatin until completely disolved.
  • Cool at room temperature for about 20 minutes.
  • Place berries into cooled crust.
  • Pour gelatin mixture slowly over berries, trying to cover most of the exposed berries.
  • Refrigerate until set, about 3 hours.
  • Remove from tart pan and serve with whipped cream if desired.
  • Enjoy!

Nutrition Facts : Calories 232.6, Fat 8.1, SaturatedFat 4.5, Cholesterol 17.8, Sodium 193.4, Carbohydrate 39, Fiber 0.4, Sugar 30.4, Protein 2.1

WALNUT PIE WITH MOLASSES AND ORANGE



Walnut Pie With Molasses and Orange image

This pie is fudgy, nutty, salty-sweet and spiked with citrus. It's a meeting of sorts, between arguably Britain and America's greatest desserts: the treacle tart and pecan pie. Cut corners by grating the crust instead of rolling it out, but don't skip making your own bread crumbs and roasted walnuts; the texture and flavor rely on the freshness of both. Once you've prebaked the crust to biscuit brown, err on the side of undercooking the molasses-custard filling: It'll firm up when cooled and stay gooey for days.

Provided by Clare de Boer

Categories     pies and tarts, dessert

Time 2h

Yield One 9-inch pie (about 10 servings)

Number Of Ingredients 10

Shortcut Pie Crust (see recipe)
4 1/2 ounces/130 grams whole raw, unsalted walnuts (about 1 1/2 cups)
1 cup plus 1 tablespoon/255 milliliters light corn syrup
Zest of 1/2 navel orange (about 1 teaspoon) and 1/4 cup juice (from the whole orange)
1 tablespoon blackstrap molasses
1/4 teaspoon ground ginger
3/4 teaspoon kosher salt
3 ounces/85 grams crustless white bread (crusts removed or reserved for another use), torn into small pieces, then pulsed in a food processor until very fine (about 2 lightly packed cups)
1/2 cup/120 milliliters heavy cream, plus more for serving
1 large egg plus 1 large egg yolk

Steps:

  • Prepare the Shortcut Pie Crust through Step 3.
  • Once the dough has chilled, working over a 9-inch pie dish, prepare the crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
  • When you're ready to bake the pie, heat the oven to 350 degrees and arrange two racks near the center of the oven. Place the chilled pie crust on a sheet pan, and the walnuts on a separate sheet pan. Transfer both to the oven. Bake until the walnuts are evenly golden throughout, 12 to 15 minutes. Continue to bake the pie crust until it turns golden and is fully cooked, another 10 to 15 minutes (for a total of about 25 minutes). Finely chop the walnuts to between the size of a steel-cut oat and a pea. Variety in size is nice.
  • While the pastry bakes, prepare the filling: Add the corn syrup, orange zest and juice, molasses, ginger and salt to a small saucepan and warm over low heat just until the syrups liquefy and loosen. (Do not boil.) Add the bread crumbs and toasted walnuts to the warmed mixture, stir and let sit until slightly cooled.
  • In a medium bowl, whisk the heavy cream and eggs together with a fork to combine, then fold it into the cooled walnut mixture. Pour into the pie crust and bake on a sheet pan until the center of the pie just sets, about 25 minutes. Serve at room temperature or just above, with plenty of heavy cream for drizzling.

SPICED WALNUTS



Spiced Walnuts image

"WHERE'S MY NUTS?" Every year at Christmas, my mom has friends and family asking her this very question! She makes these tasty treats every year for Christmas. These sweet treats are even gobbled up by the avowed nut haters in the family!

Provided by -Tulip-

Categories     Dessert

Time 25m

Yield 2 cups nuts

Number Of Ingredients 5

1 cup sugar
1/2 teaspoon cinnamon
1/3 cup evaporated milk
2 cups walnut halves
1 teaspoon vanilla

Steps:

  • Combine sugar, cinnamon and evaporated milk in medium saucepan.
  • Bring the mixture to a boil, stirring constantly.
  • The mixture should be brought to the soft stage, which is at 235°-240° on a candy thermometer.
  • The soft stage is when a small amount dropped into cold water forms a soft, flexible ball.
  • Add the nuts and vanilla.
  • Stir until the mixture can no longer be stirred.
  • Turn out on wax paper and let cool.

Nutrition Facts : Calories 1215.9, Fat 79.5, SaturatedFat 9.1, Cholesterol 12.2, Sodium 47.1, Carbohydrate 121, Fiber 8.2, Sugar 103.2, Protein 20.7

SPICED WALNUTS



Spiced Walnuts image

This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. Pecans would probably work well too. I need to make these for my dad. I'm sure he'd love them! Makes 2 cups

Provided by dicentra

Categories     Lunch/Snacks

Time 13m

Yield 2 cups

Number Of Ingredients 6

1 tablespoon oil
2 cups walnuts
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon cayenne (or less)

Steps:

  • In a skillet, heat the oil over moderate heat. Add the walnuts, tossing to coat.
  • Add the sugar, salt and cayenne, and cook, stirring constantly for 8 minutes or until nuts are well coated and sugar has caramelized.

Nutrition Facts : Calories 900.6, Fat 83.2, SaturatedFat 8.2, Sodium 583.9, Carbohydrate 35.4, Fiber 8.1, Sugar 22, Protein 17.9

SPICED CALIFORNIA WALNUTS



Spiced California Walnuts image

Create simply delicious spiced walnut snacks and appetizers. Adjust the ingredients to create savory, hot or sweet delights.

Provided by Megan2300

Categories     Lunch/Snacks

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

1 egg white
1 tablespoon water
2 cups california walnuts, halves and pieces
1/2 cup sugar
1 tablespoon cinnamon
1/2 teaspoon allspice

Steps:

  • Preheat oven to 225°F and line a large shallow baking pan with foil.
  • Combine the egg white and water. Beat until foamy.
  • Add the walnuts and toss to coat.
  • Pour the mixture into a strainer and let drain 2-3 minutes.
  • Combine sugar, cinnamon and allspice in a plastic or paper bag, shaking the bag to mix.
  • Add the walnuts; hold the bag shut and shake vigorously to coat the nuts.
  • Spread nuts in one layer on the prepared baking sheet.
  • Bake for 1 hour, stirring every 15 minutes.
  • Cool completely, stirring occasionally and breaking nuts apart if stuck together.
  • Don't worry if they stick to the foil, it is easy to peel them off.
  • Store in a tightly-capped jar.

Nutrition Facts : Calories 246.2, Fat 18.5, SaturatedFat 1.1, Sodium 7.8, Carbohydrate 16.4, Fiber 2.6, Sugar 12.9, Protein 8

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