Engadine Walnut Tart (graubuenden)

Ingrients & Directions SHORTBREAD PASTRY 100 g Flour 250 g Sugar 300 g Butter 2 Eggs 1 Egg yolk 1 Egg yolk; for glasing 1 pn Salt 1/2 Lemon; grated zest FILLING 450 g Sugar 3 dl Fresh cream 30 g Honey 450 g Shelled walnuts; halved (Units: 100 g […]

Ingrients & Directions


SHORTBREAD PASTRY
100 g Flour
250 g Sugar
300 g Butter
2 Eggs
1 Egg yolk
1 Egg yolk; for glasing
1 pn Salt
1/2 Lemon; grated zest

FILLING
450 g Sugar
3 dl Fresh cream
30 g Honey
450 g Shelled walnuts; halved

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch) Rub in the flour, sugar and butter by hand . Add the eggs, egg
yolk, salt and grated lemon zest. Thoroughly mix to a paste. Using
2/3 of the pastry, line 2 flan rings (20 cm diameter) and prick the
bases with a fork. Filling: Melt the sugar (without water) to a light
caramel. Add the cream at once and return to the boil. Mix in the
honey and add the nuts. Spread the mixture on an oiled marble slab
and leave until just warm (Important: fill the flan rings whilst
still warm). Fill with the nut filling to 3/4 of the height of the
rings and cover with the rest of the pastry. Brush with the egg yolk
and mark with a fork. Bake for 25 minutes at 200 oC. Note : This cake
should be kept for 24 hours before serving.

Yields
1 Tart

RobinDee

Leave a Reply

Your email address will not be published. Required fields are marked *

Next Post

Apple Pie (no Sugar)

Fri Dec 23 , 2011
Ingrients & Directions 4 c Apple 1/2 c Frozen apple juice Concentrate, undiluted 2 ts Tapioca or cornstarch 1/2 To 1 tsp. cinnamon Mix apples and all ingredients until well coated; pour into pastry shell and top with pastry. Bake at 425 degrees for 40 to 45 minutes. Yields 4 […]

You May Like