Remember this Spanish-inspired nut tart?
I am finally sharing the recipe with you! This one is pretty gourmet…which means I didn’t actually make this recipe…I just ate it. But it was delicious, so I have to share it with you just the same. I had the pleasure of enjoying this nut tart about a month ago when my friend Faye, the pastry chef, made these tarts for her son’s elementary school class (lucky class, eh?). This tart is based on a Spanish (specifically Catalan) treat. Faye was nice enough to sit down and write the recipe out for us, which is quite the task actually. Everyone tell Faye “Thanks!” next time you see her.
Faye’s Catalan Nut Tart
From Faye Stein, Pastry Chef and Friend Extraordinaire
The dough (pate sucree)
- 1 1/4 cup all-purpose flour
- 3 Tbs sugar
- a pinch of salt
- 1 stick butter, cubed
- 1 yolk
- 1/2 tsp vanilla
- 2 Tbs cream
Mix the last three wet ingredients and place in the fridge so that it’s cold and ready to go. Prepare the butter and refrigerate also. In a food
processor, pulse the dry ingredients. Add the butter and pulse to crumble. Add the wets and pulse until you have a cohesive dough, like a cookie dough. Smoosh into a disk in plastic wrap, and allow to rest for at least 1/2 hour.
- 4 oz dried pears
- 4 oz dates
(could do any combo, such as; apples/dates, apricots/figs, cherries/figs, etc.)
- 1/3 cup pear juice (or juice to your taste)
- 1/4 cup brown sugar
In a sauce pan, allow the juice and sugar to dissolve. Add fruit. Bring to a boil for 1 minute. Then process the mixture to form a thick paste. cool.
- 6 Tbs butter
- 6 Tbs sugar
- 3 Tbs corn syrup
- 6 oz total of dry roasted nuts of your choice. I used 2 oz pistachios, 2 oz cashews, 2 oz almonds.
- 1 1/2 Tbs cream
Preheat the oven to 400. Roll out your dough , fill your tart shell, and blind bake for 15 to 20 minutes. It should be fully baked. To blind bake, place a piece of parchment in the tart and fill it with beans. This will keep it from bubbling up. Remove the parchment and beans at the end and put it back in the oven for a few minutes. Now its ready to fill.
Cook first 3 ingredients in heavy large saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Boil vigorously 1 minute. Remove from heat. Add nuts and cream.
Spread fruit filling in crust; smooth top. Set tart on cookie sheet. Spoon nut topping over. Bake until filling bubbles, about 20 minutes. Transfer tart to rack and cool 10 minutes. Using oven mitts, loosen tart pan sides but do not remove. Cool tart completely in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Remove pan sides. Cut tart into wedges.
Lucky me…a few friends are getting together on Thursday and Faye is bringing goodies. What deliciousness will I be ‘subjected’ to, I wonder?