by VanessaS
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my 32 recipes »
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VanessaS's Notes:
Expand1 cup flour Ask a question about this ingredient
1/2 cup powdered sugar Ask a question about this ingredient
1/2 cup walnuts Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/4 teaspoon cinnamon Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
1/4 teaspoon ground cardamom Ask a question about this ingredient
1 teaspoon dried thyme Ask a question about this ingredient
5 tablespoons cold butter, cut into 1/2 inch cubes Ask a question about this ingredient
6 ounces prunes Ask a question about this ingredient
1/4 cup cognac Ask a question about this ingredient
8 ounces soft goat cheese that has sat at room temperature for while Ask a question about this ingredient
1 cup ricotta Ask a question about this ingredient
3 tablespoons sugar Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
Microwave cognac and prunes for 45 seconds and let sit at room temperature while you prepare the rest of the tart.
Ask a question about this stepBlend flour, sugar, walnuts, salt, nutmeg, cinnamon, cardamom and thyme in a food processor until nuts are finely ground. Add butter and pulse until the dough looks like coarse cornmeal. Add egg and pulse until dough start to form large clumps. Press the dough into a 9 inch tart pan with removable bottom and chill for at least an hour.
Ask a question about this stepLine crust with foil and fill with pie weights. Bake in a preheated 350 oven for 15 minutes. Remove foil and weights and bake for another 15 minutes, until golden. Let cool completely.
Ask a question about this stepBlend prunes and cognac in food processor until smooth. Place in a medium bowl and add goat cheese, ricotta, sugar, olive oil and nutmeg. Spread filling in cooled crust and chill for at least an hour.
Ask a question about this stepJust before serving, bring the honey to a boil in a small saucepan. Boil for about two minutes, until the honey gets very bubbly. Turn off the heat, stir until the bubbles subside, and pour over the tart.
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
