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- Ray's Boathouse, Seattle, Washington
Serves/Makes:1 9-10" shell
- Tart Shell:
- 1-1/2 cups (350 ml) flour
- 1/4 cup (60 ml) sugar
- 1/3 lb (.2 kg) butter
- 4 egg yolks
- 1 tsp (5 ml) vanilla
- 1 tsp (5 ml) cold water
- 1/2 cup (125 ml) brown sugar
- 1/4 cup (60 ml) honey
- 2 tbsp (30 ml) sugar
- 1/4 lb (.1 kg) butter
- 1/4 cup (60 ml) cream
- 1 oz (28 grm) bourbon
- 2 cups (475 ml) walnuts
- 3/4 cup (175 ml) hazelnuts
- 3/4 cup (175 ml) sliced almonds
- Tart Shell:
- Sift sugar and flour together.
- Cut in butter.
- Mix yolks, vanilla, and water together and add to flour mixture.
- Knead well, then roll into a circle 1 inch larger than tart pan in diameter.
- Press lightly into pan, and trim so only 1/2 inch of dough hangs over top. Fold this edge over to the inside, and press with fingers.
- Bake at 425 degrees (225 C.) for 8 to 10 minutes or until brown.
- Roast the nuts until golden brown. Be careful they don't burn!
- Combine brown sugar, honey, white sugar, and butter in heavy sauce pan and bring to a boil until mixture is carmelized.
- Add the cream and bourbon and stir well.
- Fold in roasted nuts.
- Pour into baked tart shell and bake at 350 degrees (175 C.) for 5 minutes.
- Cool on wire rack.
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