Yield
Makes 1 (10-inch) tart
Ralph Anderson

How to Make It

Step 1

Process first 4 ingredients in food processor until dough forms ball. Roll into a 12-inch circle. Place dough in 10-inch tart pan; trim edges, leaving 1-inch overhang. Fold overhang inside pan, and press against sides, forming a thick edge. Line pastry with aluminum foil. Fill with pie weights or dried beans.

Step 2

Bake at 375° for 18 minutes. Remove from oven, and place on a wire rack to cool while preparing filling. Reduce oven temperature to 350°.

Step 3

Combine sugar, water, and lemon juice in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, 15 minutes or until mixture turns a dark amber color. Wash down sides of pan once with a small brush dipped in hot water. Remove from heat, and carefully stir in cream and butter until smooth.

Step 4

Place nuts in bottom of tart shell. Place tart on a baking sheet. Pour caramel mixture over nuts. Bake at 350° for 15 minutes. Carefully remove tart from oven, and place on a wire rack. Cool completely. Serve with whipped cream, if desired.

The Hitching Post II, Buellton, California

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