Recipe - Caramel-Nut Tart

1 cup Sugar
2/3 cup Heavy cream
One fourth cup (One half stick) unsalted butter;
cut into small pieces
3 tablespoon Honey
One half teaspoon Salt
2 One half cup Walnut halves; (about 10 oz)
1 Recipe for Pate Sucree dough
2 ounce Bittersweet chocolate;
chopped

PATE SUCREE
2 One half cup Allpurpose flour
3 tablespoon Sugar
2 Sticks cold unsalted butter;
cut up
2 lg Egg yolks
4 tablespoon Ice water

makes one 9inch tart

1. In a heavy saucepan, bring One fourth cup water and sugar to a boil, stirring
until sugar is dissolved. Boil syrup in a covered pan, without stirring;
you can either swirl the pan, or wash down the sides of the pot with a
pastry brush dipped in water to remove any sugar crystals that have clung,
until it begins to turn golden. Carefully add cream (mixture will bubble
up) and return pan to heat. Add butter, honey, and salt, stirring until
butter has melted and the mixture is smooth. Stir in walnuts and simmer,
uncovered, over medium heat, stirring occasionally, about 5 minutes. Remove
from heat and let cool.

2. Meanwhile, roll half of the pate sucree between 2 sheets of plastic wrap
into an 11inch circle. Fit pastry into a 9inch fluted tart pan with a
removable bottom. To trim the dough evenly, roll the rolling pin over the
tart pan. Chill for 20 to 30 minutes.

3. Heat oven to 400. Fill tart shell with cooled walnut mixture, spreading
evenly with a rubber spatula. Roll out remaining dough between 2 sheets of
plastic wrap into an 11inch circle. Transfer to tart shell. Press top
crust edge to bottom crust to seal. Roll rolling pin over tart pan to trim
edge. Freeze for 20 minutes.

4. Bake on a parchmentlined baking sheet until crust is golden, about 25
to 30 minutes. Cool on a wire rack.

5. In a double boiler over barely simmering watere, melt chocolate,
stirring until smooth. Cool chocolate and transfer to a pastry bag fitted
with a very small plain tip, like an Ateco #2 tip. Pipe chocolate in a
circular pattern over entire surface of tart. Let chocolate set at room
temperature, about 1 to 2 hours.

Pate Sucree (Makes two 11inch shells):

1. Place the flour and sugar in the food processor; pulse to combine. Add
butter; pulse until mixture resembles coarse meal, 10 to 20 seconds.

2. Lightly beat egg yolks; add ice water. Add to food processor while
machine is running; process until the dough holds together.

3. Divide dough into two batches; turn out onto two separate pieces of
plastic wrape. Flatten each into a circle, and wrap in plastic wrap;
refrigerate for at least 1 hour.

Source: Martha Stewart's sister Laura Plimpton,
http://www.marthastewart.com

Posted to BakeryShoppe Digest V1 #431 by R M Garelis
garelis3@airmail.net on Dec 02, 1997