Seek out fresh, high-quality nuts for this sweet, rich tart. It is delicious just as it is, but a dollop of vanilla ice cream or whipped cream on each slice is a nice addition. If you are pouring wine with dessert, a tawny port or a sherry would be perfect.
For the pastry:
- 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour
- 3 Tbs. granulated sugar
- 2 tsp. grated lemon zest
- 1/2 cup (4 oz./125 g) cold unsalted butter, cut into small pieces, plus more for greasing
- 2 egg yolks
- 2 tsp. ice water
For the filling:
- 1/2 cup (4 oz./125 g) butter
- 1/2 cup (3 1/2 oz./105 g) plus 2 Tbs. firmly packed dark brown sugar
- 1/4 cup (3 oz./90 g) honey
- 1 cup (5 1/2 oz./170 g) blanched whole almonds, toasted
- 1 cup (4 oz./125 g) walnuts, toasted
- 3/4 cup (4 oz./125 g) salted roasted cashews
- 2 Tbs. heavy cream
1. To make the pastry, in a food processor, combine the flour, sugar and lemon zest. Process until combined. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg yolks and ice water until blended. Gradually pour into the flour mixture and process just until the dough begins to gather together. Form the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
2. Butter an 11-inch (28-cm) tart pan with a removable bottom. Roll the dough disk between sheets of waxed paper into a round 1/8 inch (3 mm) thick. Peel off the top sheet and transfer the round to the prepared pan. Peel off the remaining paper and press the pastry gently into the pan. Trim the edges even with the rim. Pierce the crust in a few places with a fork. Cover and freeze for at least 30 minutes or up to 3 days.
3. Preheat an oven to 400°F (200°C).
4. Bake the crust until golden brown, about 18 minutes. Transfer to a wire rack to cool completely, then place on a baking sheet. Reduce the oven temperature to 350°F (180°C).
5. To make the filling, in a saucepan over low heat, combine the butter, brown sugar and honey, and stir until the sugar is dissolved. Raise the heat to high and whisk until the mixture comes to a boil. Boil without stirring until large bubbles form, about 1 minute. Remove from the heat. Stir in the almonds, walnuts, cashews and cream and immediately pour into the crust.
6. Bake until the filling bubbles, about 20 minutes. Transfer to the rack to cool for about 30 minutes. Remove the pan sides and let the tart cool completely. Place on a plate, cut into wedges and serve.
Couples will find recipes and ideas to make every gathering memorable in our brand-new Newlywed Entertaining Cookbook.