The nicest thing I can say about my mail delivery is I get NO BILLS from the postal service. Since the Hawthornes travel occasionally, for weeks at a time, I had to switch to green and now, my email is inundated with bills. It's given me a certain freedom to be without paper. No obsessive filing and paper pushing anymore. I just pay the bill online, then hit delete.
The only thing that comes in the mail is either junk mail or my magazine subscriptions. Imagine my utter glee when I went out to the mailbox the other day (during the second week of October) and found a Bon Appétit, a Saveur, and a Cook's Illustrated waiting for me. Odd thing - Cook's was for November/December. Saveur was for November. And Bon Appétit was for October. What's up with that, BA?
Anyhoos, I found a recipe for Caramelized Honey Nut And Seed Tart in Bon Appétit and, being in a particularly nutty and seedy mood, decided to make my own nutty and seedy tart. It was nothing but chewey, gooey, utter deliciousness.
Anyhoos, I found a recipe for Caramelized Honey Nut And Seed Tart in Bon Appétit and, being in a particularly nutty and seedy mood, decided to make my own nutty and seedy tart. It was nothing but chewey, gooey, utter deliciousness.
Nutty Seedy Caramelized Honey Tart
Crust:
Crust:
1 1/2 cups flour
1/4 cup powdered sugar
1/2 tsp kosher salt
1 stick (1/2 cup) chilled unsalted butter, cut into pieces
2 large egg yolks
1 TB water
Pulse flour, powdered sugar, and salt in food processor to combine. Add butter and pulse until mixture is the texture of coarse meal. Beat yolks with water and, with motor running, slowly pour yolk mixture into processor. Process until dough comes together.
The crust is a press-in crust, not a roll-out crust. Bon Appétit recommends taking part of the dough, and, using lightly floured fingers, pressing the dough about an inch up the sides of a 9" springform pan, then evenly into the bottom, making the sides slightly thicker than the bottom. Use a floured flat, straight-sided glass to compact and smooth the dough. Freeze until solid, at least 20 minutes.
Heat oven to 350°. Prick bottom of dough with a fork and bake until golden, about 20 minutes. Transfer pan to wire rack.
Filling:
1/4 cup honey
1 TB water
1/4 cup sugar
1/4 cup heavy cream
4 TB unsalted butter
2 TB light corn syrup
1/2 tsp kosher salt
1 tsp vanilla extract
2 cups mixed nuts (I used pecans, hazelnuts, peanuts, almonds, and pistachios.)
1/2 cup mixed seeds (I used roasted and salted pumpkin and sunflower seed.)
Bring honey and water to a simmer in a small saucepan over low heat, swirling pan until mixture darkens and starts to smell nutty, about 2 minutes. Add sugar, cream, butter, corn syrup, salt, and vanilla. Stir until mixture is smooth. Increase heat to medium and bring to a boil. Cook, swirling pan, until caramel is slightly darkened in color and thick enough to coat a spoon, about 6-7 minutes. Remove from heat and stir in nuts and seeds to coat.
Pour filling into crust, spreading evenly. Bake until filling is golden brown and bubbly. About 20 minutes. Let cool.
1/4 cup powdered sugar
1/2 tsp kosher salt
1 stick (1/2 cup) chilled unsalted butter, cut into pieces
2 large egg yolks
1 TB water
Pulse flour, powdered sugar, and salt in food processor to combine. Add butter and pulse until mixture is the texture of coarse meal. Beat yolks with water and, with motor running, slowly pour yolk mixture into processor. Process until dough comes together.
The crust is a press-in crust, not a roll-out crust. Bon Appétit recommends taking part of the dough, and, using lightly floured fingers, pressing the dough about an inch up the sides of a 9" springform pan, then evenly into the bottom, making the sides slightly thicker than the bottom. Use a floured flat, straight-sided glass to compact and smooth the dough. Freeze until solid, at least 20 minutes.
Heat oven to 350°. Prick bottom of dough with a fork and bake until golden, about 20 minutes. Transfer pan to wire rack.
Filling:
1/4 cup honey
1 TB water
1/4 cup sugar
1/4 cup heavy cream
4 TB unsalted butter
2 TB light corn syrup
1/2 tsp kosher salt
1 tsp vanilla extract
2 cups mixed nuts (I used pecans, hazelnuts, peanuts, almonds, and pistachios.)
1/2 cup mixed seeds (I used roasted and salted pumpkin and sunflower seed.)
Bring honey and water to a simmer in a small saucepan over low heat, swirling pan until mixture darkens and starts to smell nutty, about 2 minutes. Add sugar, cream, butter, corn syrup, salt, and vanilla. Stir until mixture is smooth. Increase heat to medium and bring to a boil. Cook, swirling pan, until caramel is slightly darkened in color and thick enough to coat a spoon, about 6-7 minutes. Remove from heat and stir in nuts and seeds to coat.
Pour filling into crust, spreading evenly. Bake until filling is golden brown and bubbly. About 20 minutes. Let cool.
Ingredients for crust.
Press crust evenly into springform pan, with sides a little thicker for support.
This barely lasted a day in the Hawthorne household.
I urge you to give this a try.
Chewy.
Gooey.
Caramelly.
Caramelly.
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