Maple, Caramel, and Macadamia Nut Tart
- Ready In:
- 2hrs 50mins
- Ingredients:
- 19
- Serves:
-
8-10
ingredients
-
Crust
- 1 1⁄2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 12 tablespoons chilled unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- 3 -4 tablespoons ice water
-
Filling
- 1 1⁄4 cups granulated sugar
- 1⁄4 cup water
- 1⁄2 cup whipping cream
- 2 tablespoons unsalted butter, cut small
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups chopped macadamias (or nuts of choice)
- 1 ounce white chocolate, finely chopped
-
Maple whipped cream
- 1 cup whipping cream
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
directions
- For the crust: mix flour, sugar, cinnamon and salt in bowl.
- Cut butter in until fine
- Mix in vanilla and enough ice water by tablespoons until it can be formed into a ball; cover in plastic wrap and refrigerate until firm (approximately 2 hours).
- Preheat oven to 400°F.
- Roll chilled dough out to 12 inch round and transfer to 9 inch tart pan with removable bottom, pressing dough gently into pan and trimming it so it has about 1/2 inch overhang.
- Fold overhang in and press, forming a high-standing, double thick edge.
- Pierce all over with a fork and bake until sides are set (about 20 minutes).
- Pie weights may be used, if desired.
- If weights are used, remove at this time.
- Reduce the heat to 375F, return crust to oven and bake another 12 minutes.
- For the filling: Combine sugar and water in a heavy saucepan.
- Stir over medium low heat until sugar dissolves; increase heat and boil without stirring about 7 minutes or until caramel is a deep amber color, occasionally brushing down sides of pan with a wet pastry brush.
- Reduce heat to medium, add cream and stir until smooth.
- Add butter, syrup and vanilla and stir until well blended.
- Mix in nuts and pour mixture into crust Bake until the filling bubbles, about 15 to 20 minutes.
- Remove from oven and cool completely on wire rack.
- Melt white chocolate in microwave and drizzle decoratively over top of tart.
- For the Maple Whipped Cream: Place cream in a chilled bowl and add syrup and vanilla.
- Beat until soft peaks form and slowly add sugar, beating until desired consistency.
- Serve tart with whipped cream.
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RECIPE SUBMITTED BY
Molly53
United States