lisa volpe hachey's Notes:
Expand1/3 cup butter Ask a question about this ingredient
1/4 cup granulated sugar Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
1 cup all-purpose flour Ask a question about this ingredient
2/3 cups brown sugar Ask a question about this ingredient
1/4 cup butter Ask a question about this ingredient
1/4 cup Karo syrup Ask a question about this ingredient
2 tablespoons heavy cream Ask a question about this ingredient
2 cups unsalted nuts, such as macadamias, cashews, pecans, pistachios, and walnuts Ask a question about this ingredient
In the bowl of an electric mixer fitted with paddle, combine butter and granulated sugar. Mix on low speed until combined. Add yolk and mix until well combined. Scrape down sides with rubber spatula. Add flour and mix on low speed until incorporated. The dough should be in large clumps.
Ask a question about this stepRemove dough from bowl into 9-inch tart pan with removable bottom. Press clumps of dough evenly into bottom and sides of tart pan. Chill for 30 minutes. In the meantime, preheat oven to 350 degrees.
Ask a question about this stepLightly prick bottom of dough in the tart pan. Bake in preheated oven for 12 minutes. While crust is baking, prepare filling.
Ask a question about this stepPlace brown sugar, butter, corn syrup, and cream in heavy saucepan over medium heat. Slowly bring to boil, stirring. Boil steadily for 3 minutes. Remove from heat.
Ask a question about this stepRemove tart crust from oven. Decrease oven temperature to 325 degrees. Place all the nuts on the crust and carefully pour caramel over nuts. Return to oven and bake until filling is bubbly.
Ask a question about this step
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
