Nut Caramel Tart


For the dough:
- 3,5oz wholemeal flour
- 5oz spelt flour
- 2oz brown sugar
- 1 yolk
- pinch of salt
- 3,5oz butter
- 3-5 tbsp water

For the filling:
- 9oz nuts (walnuts, hazelnuts, almonds)
- 3tbsp pumpkin seeds
- 2oz butter
- 2tbsp honey + 2tbsp brown sugar
- 4tbsp heavy cream

In the kitchen processor we combine the wholemeal flour, the spelt flour, sugar, the yolk, a pinch of salt and softened butter, at the end we add water. Add one tablespoon after another and always wait, once the dough is firm and not sticky, the dough is done.

Grease the baking tin. You can roll the dough out or you can press it over the baking tin. Put the baking tin with the dough into the fridge for about 30 minutes.

Preheat the oven to 340F/170C. Bake the dough for 10 minutes and meanwhile prepare the filling.

You can cut the nuts or let them whole. In the saucepan heat the butter, then add honey, sugar and stir until the sugar is melted then add the heavy cream, stir together. Pour this mixture over the nuts and combine it until all the nuts are covered with the liquid.

Remove the dough out of the oven and spread the nut filling over it. Turn it back into the oven and bake for another 20 minutes. After baking, let the tart cool and then cut it. It is really tasty :-).

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