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Mixed Nut Tart
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Recipe Information
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
  • Filling:
  • 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.
  • Filling:
  • 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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