Caramelized Honey, Nut, & Seed Tart
When the hostess brings out dessert post-dinner, how are you going to impress? The holidays are right around the corner, and you know what that means… you need a dish to bring to the celebration. You won’t find a more show-stopping option than this caramelized honey, nut, & seed tart. Rich nutty flavors are balanced by sweet vanilla, and complimented by the flavor and texture of caramelized honey. Enjoy more crunch, and less calories than your traditional slice of pie. Bonus: The crust is easier-than-average.
Ingredients:
Crust-
1½ cups all-purpose flour
¼ cup powdered sugar
½ teaspoon kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
2 large egg yolks
Filling-
¼ cup honey
¼ cup granulated sugar
¼ cup heavy cream
4 tablespoons unsalted butter
2 tablespoons light corn syrup
½ teaspoon kosher salt
½ teaspoon vanilla extract
2 cups mixed unsalted, roasted nuts (such as pecans, hazelnuts, peanuts, pistachios, and/or sliced almonds)
⅓ cup unsalted, roasted seeds (such as pumpkin and/or sunflower)
Tools-
A 9-inch-diameter spring-form pan
Instructions:
Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in until mixture is slightly clumped.
Beat egg yolks with 1 Tbsp. water in a small bowl to combine. With the motor running, slowly pour into food processor. Continue until the dough starts to come together
Using lightly floured fingers, press dough about 1 inch up sides and then evenly into bottom of your pan, forming sides slightly thicker than the bottom layer. Use a floured flat, straight-sided glass to compact and smooth dough; freeze until solid, (15–20 minutes).
Preheat oven to 350˚. Prick bottom of dough with a fork and bake until golden all over, (20–25 minutes). Transfer pan to a wire rack. (Leave oven on if you’re not making the crust ahead and are making the filling next.)
*Crust can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature*
Bring honey and 1 Tbsp. water to a simmer in a small saucepan over low heat, swirling pan often, until mixture is darkened in color and nutty smelling, about 2 minutes. Add granulated sugar, heavy cream, butter, corn syrup, salt, and vanilla and carefully stir until mixture is smooth. Increase heat to medium, bringing it to a boil.
Cook, swirling in the pan, until caramel is slightly darkened in color and thick enough to coat a spoon, (5–8 minutes). Remove from heat, add nuts and seeds to caramel, and stir to coat.
Scrape filling into warm or room-temperature crust, filling it evenly
Bake until filling is deep golden brown and caramel is bubbling, 25–30 minutes. Cool, wrap up, and enjoy!
*Tart can be made 1 day ahead. Store tightly wrapped at room temperature*
*Recipe adapted from https://www.bonappetit.com/recipe/caramelized-honey-nut-and-seed-tart*
