Spiced Autumn Walnut And Golden Syrup Tart Pie Recipes

SPICED WALNUTS

Steps:

• In a skillet, heat the oil over moderate heat. Add the walnuts, tossing to coat.
• Add the sugar, salt and cayenne, and cook, stirring constantly for 8 minutes or until nuts are well coated and sugar has caramelized.

WALNUT PIE WITH MOLASSES AND ORANGE

Steps:

• Prepare the Shortcut Pie Crust through Step 3.
• Once the dough has chilled, working over a 9-inch pie dish, prepare the crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
• When you're ready to bake the pie, heat the oven to 350 degrees and arrange two racks near the center of the oven. Place the chilled pie crust on a sheet pan, and the walnuts on a separate sheet pan. Transfer both to the oven. Bake until the walnuts are evenly golden throughout, 12 to 15 minutes. Continue to bake the pie crust until it turns golden and is fully cooked, another 10 to 15 minutes (for a total of about 25 minutes). Finely chop the walnuts to between the size of a steel-cut oat and a pea. Variety in size is nice.
• While the pastry bakes, prepare the filling: Add the corn syrup, orange zest and juice, molasses, ginger and salt to a small saucepan and warm over low heat just until the syrups liquefy and loosen. (Do not boil.) Add the bread crumbs and toasted walnuts to the warmed mixture, stir and let sit until slightly cooled.
• In a medium bowl, whisk the heavy cream and eggs together with a fork to combine, then fold it into the cooled walnut mixture. Pour into the pie crust and bake on a sheet pan until the center of the pie just sets, about 25 minutes. Serve at room temperature or just above, with plenty of heavy cream for drizzling.

TREACLE TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
• Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
• Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.

SPICED WALNUTS

Steps:

• Combine sugar, cinnamon and evaporated milk in medium saucepan.
• Bring the mixture to a boil, stirring constantly.
• The mixture should be brought to the soft stage, which is at 235°-240° on a candy thermometer.
• The soft stage is when a small amount dropped into cold water forms a soft, flexible ball.
• Add the nuts and vanilla.
• Stir until the mixture can no longer be stirred.
• Turn out on wax paper and let cool.

SPICED CALIFORNIA WALNUTS

Steps:

• Preheat oven to 225°F and line a large shallow baking pan with foil.
• Combine the egg white and water. Beat until foamy.
• Add the walnuts and toss to coat.
• Pour the mixture into a strainer and let drain 2-3 minutes.
• Combine sugar, cinnamon and allspice in a plastic or paper bag, shaking the bag to mix.
• Add the walnuts; hold the bag shut and shake vigorously to coat the nuts.
• Spread nuts in one layer on the prepared baking sheet.
• Bake for 1 hour, stirring every 15 minutes.
• Cool completely, stirring occasionally and breaking nuts apart if stuck together.
• Don't worry if they stick to the foil, it is easy to peel them off.
• Store in a tightly-capped jar.

SUMMER FRESH MIXED BERRY TART/PIE

Steps:

• CRUST:.
• Combine graham crackers, sugar and melted butter.
• Press into bottom and sides of a 10-inch tart pan, or deep dish pie plate.
• Bake for 8 to 10 minutes at 375 degrees Fahrenheit; cool completely.
• FILLING:.
• In a saucepan whisk together sugar and cornstarch (to prevent lumps).
• Add water, and bring to a rapid boil for about 2 minutes.
• Stir in raspberry and strawberry gelatin until completely disolved.
• Cool at room temperature for about 20 minutes.
• Place berries into cooled crust.
• Pour gelatin mixture slowly over berries, trying to cover most of the exposed berries.
• Refrigerate until set, about 3 hours.
• Remove from tart pan and serve with whipped cream if desired.
• Enjoy!

SPICED AUTUMN WALNUT AND GOLDEN SYRUP TART-PIE

Steps:

• PASTRY.
• Sift the flour and salt into a bowl then rub the butter in until the mixture resembles fine breadcrumbs. Then stir in enough water to give a soft but not sticky dough. Cover and refrigerate for 30 minutes.
• Roll out the pastry on a lightly floured surface then use to line a 30cm x 10cm / 12in x 4in rectangular fluted flan tin. Trim off any excess pastry then line with baking paper and beans and bake blind in a preheated oven at 200°C/400°F/Gas 6 for 10 minutes. Remove the paper and beans and cook for a further 5 minutes until lightly browned.
• Meanwhile beat the eggs and milk together. Boil the Demerara sugar and syrup together in a saucepan for about 2-3 minutes. Stir in the butter, cinnamon, vanilla and orange rind and cool slightly. Slowly pour the syrup mixture onto the beaten eggs and milk mixture.
• Scatter the walnuts over the pastry case and then spoon the syrup mixture over and smooth over the surface with the back of a spoon.
• Bake in a preheated oven at 220°C/425°F/Gas 7 for 10 minutes then reduce the heat to 170°C/325°F/Gas 3 and cook for a further 40-50 minutes or until the filling is set.
• Serve either hot or cold with a dollop of cream, creme fraiche or yoghurt.