WALNUT CARAMEL TART
Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
- Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
- To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
- Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.
Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE CARAMEL TART
It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 10-inch tart (12 to 16 servings)
Number Of Ingredients 16
Steps:
- Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
- Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
- Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
- Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
- Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram
CARAMEL NUT TART
My mom loves caramel, nuts and cream cheese, so when I found this tart recipe I knew I had to try it. Now the dessert is a family favorite and it is served at every get-together. -Donna Urban, Glenolden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges., Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°., For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust. , Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.
Nutrition Facts : Calories 342 calories, Fat 24g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMELIZED SUMMER FRUIT TART
Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that's been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and substitute 1/2 teaspoon ground spices or grated lemon zest for the vanilla. It's an easy, fuss-free dessert that seems like a lot more work than it actually is. For maximum flakiness, serve this on the same day that it's baked.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
- In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
- On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
- Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.
CARAMEL CRUNCH
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes scant 1/2 cup
Number Of Ingredients 1
Steps:
- Make the caramel crunch: Line a rimmed baking sheet with a nonstick baking mat; set aside. In a small saucepan, combine sugar and 1 1/2 tablespoons water; mixture should look like wet sand. Place saucepan over medium-high heat and cook until sugar is dark amber in color. Immediately pour caramel onto prepared baking sheet; let cool completely.
- Crack cooled caramel into large pieces and place in a resealable plastic bag. Crush into tiny pieces using a rolling pin; you should have a scant 1/2 cup of caramel crunch.
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