We use nuts frozen from last year’s harvest. Nuts will get rancid, so definitely check for that before using. Freeze any nuts left over. The recipe is from a recipe in Bon Appétit magazine with a few minor changes. The Bon Appétit recipe calls for the drizzling of melted white chocolate on top of the tart for decorative effect. If you want to do this, just melt a ounce of white chocolate over a double boiler and use a fork to drizzle swirls on top of the tart. I don’t think this tart needs any more sweetness, so we skipped that step. But it is excellent with whipped cream or vanilla ice cream.
Want More Pecans? Try These Recipes!
Pecan Pie Pecan Pralines Pecan Pie Bars Butter Pecan Cookies Sweet Potato Pie with Pecan Topping
1 1/2 cups (200g) all-purpose flour 2 tablespoons sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup (1 stick, 112g) chilled unsalted butter, cut into 1/2-inch pieces 1 teaspoon vanilla extract 3 to 4 tablespoons ice water
Filling Ingredients:
1 1/4 cups (250g) sugar 1/4 cup (60ml) water 2/3 cup (160ml) heavy whipping cream 2 tablespoons unsalted butter, cut into small pieces 1 tablespoon honey 1 teaspoon vanilla extract 1 cup (125g) walnuts, coarsely chopped 1/2 cup (62g) pecans, coarsely chopped 1/2 cup (55g) slivered blanched almonds Whipped cream (optional)
Sprinkle with vanilla and add 3 tablespoons of ice water. Use a fork to work the water and vanilla into the dough. (You can use a food processor.) Add up to a tablespoon more of ice water, just enough so that the dough easily sticks together when you pinch it with your fingers. Form the dough into a ball, kneading once or twice if necessary, and flatten into a disk. Wrap the dough disk in plastic and chill for 1 hour. Press the dough down and into the sides. Roll the rolling pin over the top of the tart pan to even off the top edges. Pierce the bottom of the dough in the tart pan all over with fork. Freeze for 30 minutes. Once the sugar has dissolved, increase the heat to medium high. Boil without stirring until caramel is deep amber color, occasionally swirling the pan, about 10 minutes. Reduce heat to medium. Slowly stir in the cream. Be careful as the mixture will bubble up significantly (this is why we are using a high sided pot). Stir until the caramel is smooth. Add the butter, honey and vanilla. Stir until the butter has all melted. Stir in all of the nuts. Serve with whipped cream or vanilla ice cream (optional).
