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Butterscotch Nut Tart
- 3/4 cup walnuts, toasted
- 3/4 cup hazelnuts, toasted
- 1/2 cup sliced almonds, toasted
- 1/3 cup shredded unsweetened coconut, toasted
- 1 cup heavy cream, whipped to soft peaks - add sugar and vanilla to taste
- 1 cup flour + 2 tablespoons
- 1 tablespoon sugar
- 1/4 tsp salt
- 1 stick cold butter cut into small pieces
- 1/2 tsp vanilla
- 3-4 tablespoons ice cold water
In a food processor pulse flour, sugar, and salt. Add butter and vanilla and pulse until butter is pea size pieces. Add 3 tablespoons water and pulse until mixture comes together, add a bit more water if needed. Continue running processor until dough comes together in a ball. Press into a 9 inch tart pan with removable bottom. Press the dough evenly across bottom and sides. You can also roll dough out into a large 1/4 inch thick circle to cover tart pan and press into pan. Transfer to freezer for 15 minutes until solid.
When dough is firm prick all over with fork. Place a piece of foil and press it down tightly against frozen crust. Bake tart for 15 minutes then carefully remove foil and continue baking for 5-7 more minutes until just barely golden on edges. Remove from oven and set aside. Toast nuts. Remove skins from hazelnuts by rubbing between a towel. Lightly chop walnuts and hazelnuts. Lightly toast coconut.
- 6 tablespoons butter
- 3/4 cup brown sugar
- 3/4 cup cream
- 1/4 tsp flakey sea salt
- 1/2 tsp vanilla
- 1 tsp molasses
Melt butter in a large saucepan over medium heat until brown, 5-8 minutes. Add sugar, cream and salt and whisk together. Bring to a gentle simmer and cook for about 5 minutes , whisking occasionally. Remove from heat and add vanilla and molasses. Transfer to a bowl. Set aside.
Heat oven to 350. Layer the nuts evenly around the tart shell and add the coconut. Pour the warm butterscotch over the nuts until the level is just under the top of tart. Bake until filling starts to bubble 15-20 minutes. Transfer to a cooling rack and let cool. Serve warm with a dollop of whip cream or creme’ fraiche.