Nut Tarts Recipes

TINY PECAN TARTS

Steps:

• To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
• To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

ORANGE-CRANBERRY NUT TARTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg until blended. Beat in orange zest, orange juice and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough into 3 portions. On a lightly floured surface, shape each into a 10-in.-long roll. Wrap securely; refrigerate overnight or until firm., For filling, in a small saucepan, combine cranberry sauce, sugar and orange juice. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; cool completely. Stir in walnuts., Preheat oven to 375°. Unwrap each portion of dough and cut crosswise into 16 slices. Press onto bottoms and up the sides of greased mini-muffin cups. Fill each with 2 teaspoons cranberry mixture., Bake 8-10 minutes or until edges are light golden. Cool in pans 10 minutes. Remove to wire racks to cool completely. Drizzle with melted white chocolate; let stand until set.

CARAMEL NUT TART

Steps:

• Make the tart dough: Whisk together the flour, sugar, cinnamon, nutmeg and salt. Add the cut up pieces of butter and use a pastry cutter to cut into the flour mixture until the butter pieces are no bigger than a pea. (You can use a food processor for this if you want.) Sprinkle with vanilla and add 3 tablespoons of ice water. Use a fork to work the water and vanilla into the dough. (You can use a food processor.) Add up to a tablespoon more of ice water, just enough so that the dough easily sticks together when you pinch it with your fingers. Form the dough into a ball, kneading once or twice if necessary, and flatten into a disk. Wrap the dough disk in plastic and chill for 1 hour.
• Pre-bake the crust: Bake the crust at 375°F for 20 minutes, piercing the bottom with fork if bubbles form. Transfer to a rack to cool.

CARAMEL NUT TART

Steps:

• In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges., Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°., For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust. , Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.

PINE NUT TART

Steps:

• For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
• Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
• Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
• Reduce the oven temperature to 325 degrees F.
• Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
• Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.

NUT COOKIE TARTLETS

Steps:

• To make Pastry: Cream together butter and cream cheese. Add the 6 tablespoons white sugar, 2 cups flour and blend well.
• Shape into balls about 1 inch in diameter (flour palms of hands to facilitate rolling). Place ball in greased tartlet pan and flatten. Should fill pan by 3/4.
• To Make Filling: Mix together vanilla, egg, brown sugar, and chopped nuts.
• After flattening ball in tartlet tin make a thumb print in center and fill with a full 1/2 teaspoon of nut filling.
• Bake in a 350 degrees F (175 degrees C) oven for 17 to 20 minutes. Cool completely before removing from pan.

NUT PICNIC TARTS

Steps:

• Preheat oven to 350 degrees. Place twelve 4-inch tart pans with removeable bottoms on a baking sheet. Set aside.
• On a lightly floured work surface, roll out dough to a 1/8-inch thickness. Cut out twelve 6-inch circles of dough with a sharp paring knife, using an overturned 6-inch bowl as a guide, if necessary. Press dough into tart pans; trim excess. Dock tart shells by piercing the bottom all over with a fork. Chill in refrigerator until ready to fill; set aside.
• Spread pumpkin seeds on a rimmed baking sheet; toast, shaking pan halfway through, until lightly browned, 8 to 10 minutes. Spread nuts in separate rows on another rimmed baking sheet; toast, shaking pan until halfway through, until lightly browned, 15 to 20 minutes. Let seeds and nuts stand until cool.
• Rough chop macadamia nuts. Combine nuts in a medium bowl; set aside. In a different medium bowl, combine heavy cream and salt; set aside.
• Melt butter in a small saucepan set over medium-high heat. Using a sharp paring knife, split vanilla bean lengthwise. Scrape out pulp and seeds; add scrapings and pod to melted butter. Swirl pan so butter does not burn; butter will bubble as it brown. Continue cooking until bubbles subside and butter is dark brown and fragrant, 3 to 5 minutes. Remove vanilla bean; pour butter over cream mixture, whisking to combine.
• In a medium saucepan set over medium-high heat, combine water, sugar, and corn syrup; bring to a boil without stirring. Use a pastry brush dipped in water to wash down the sides of the pan, dissolving any sugar granules. Allow caramel to cook, swirling pan to ensure even coloring, until it reaches 268 degrees on a candy thermometer, 10 to 15 minutes. Remove from heat, and immediately stir in seeds, nuts, and cream mixture; mixture may spatter. Return pan to heat; simmer on medium-low, stirring occasionally, until mixture registers 210 degrees and is a pale caramel color, 3 to 5 minutes. Remove from heat; pour into a heatproof bowl and cool until barely warm, 15 to 20 minutes.
• Fill each tart shell with caramel mixture. Place tarts on a rimmed baking sheet, spaced 1/2-inch apart. Bake, rotating sheets halfway through, until crust is nicely browned, about 25 minutes.

ENGADINER NUSSTORTE - SWISS NUT TART

Steps:

• Preheat the oven to 175 °C / 350 °F. Grease a 24cm / 9.4 inch springform pan or line the bottom with parchment paper.
• Add flour, sugar, butter, lemon zest , egg and a pinch of salt into a bowl. Using two knives cut into it till you get a crumbly dough. Once the dough is crumbly, use your hands to knead it into a dough. Form a ball and cover with clingfilm. Place in the fridge to chill for at least 30 minutes.
• In a saucepan, bring sugar, water and honey to a boil while stirring. Boil until the sugar reaches a beautiful light brown color.
• Add the walnuts and give it a quick stir. Stir in the double cream. You'll notice that the walnuts will stick to the sugar and the double cream will look a bit runny. You may think it'll fail now but don't worry. The sugar and cream will start to mix and form a caramel, just give it some time. Bring the mixture to a boil and leave to simmer and turn into a dark golden brown caramel (15-20 minutes). Keep a close eye on the caramel while it's simmering, stir it occasionally. You want to make sure the caramel doesn't burn. When the caramel reaches a nice dark golden brown, thick consistency, take the pan off the heat and set aside to cool.
• Take 2/3 of your dough out of the fridge and put it into a springform, cover the bottom and make the sides 2-3cm / 0.8-1.1 inch high.
• Pour the cooled, thick walnut caramel into the springform and spread evenly over the pastry.
• Take the rest of the dough and roll it out to the size of your springform. Place the rolled out dough onto your filling and flip the sides over the cover and press lightly with a fork to seal the edges. Lightly prick the top of the tart with a fork.
• Lightly whisk the egg and brush the tart with the eggwash. Place the tart in the oven and bake approximately 35-50 minutes, until the tart has a golden color.

PECAN NUT TARTS

Steps:

• Preheat the oven to 180°c/350°c/gasmark4.
• Roll out the pastry and use to line 6, 10cm/4in tartlet tins.
• Divide the pecan nut halfs between the pastry cases.
• Combine the eggs with the butter and add the golden syrup and vanilla essence
• Sift over the caster sugar and flour, and carefully blend.
• Fill the pastry cases with the mixture and leave until the the nuts rise to the surface.
• Bake for 35 -40 minutes until a skewer comes out clean. Cool for 15 minutes before turning onto a wire rack.
• Enjoy :)