Source:

Ray's Boathouse, Seattle, Washington

Serves/Makes:1 9-10" shell

Ingredients

• 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

Preparation

• 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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