=== CRUST ===
1 c All-purpose flour
1/2 c Chilled unsalted butter; cut
-into bits
1 ts Pure vanilla extract
1 tb Ice water; more if needed
=== WALNUT ORANGE FILLING
-===
3/4 c Heavy cream
3/4 c Sugar
Grated zest from 1 orange
1/2 ts Pure vanilla extract
1 pn Kosher salt; (large pinch)
2 tb Grand Marnier or other
-orange brandy
1 1/2 c Whole walnut halves
=== GARNISH ===
Fresh berries and sliced
-mango or papaya
For the Crust: In a food processor, combine the flour, butter and vanilla.
Pulse until dough resembles coarse oatmeal. If the dough is too dry, add a
few drops of ice water. Gather the dough into a ball and cover with
plastic. Chill for at least 30 minutes. On a lightly floured work surface,
roll out the dough to approximately 10-inches in diameter. Lightly butter a
9inch tart pan with a removable bottom. Roll the dough onto the rolling pin
and transfer to the prepared tart pan, trimming any excess. Gently press
into the bottom and sides of the pan. Prick the dough with a fork. Place in
a preheated 350 degree oven and bake for 6 to 7 minutes or until the crust
is just set and very lightly browned. Remove and allow to cool.
For the Walnut Orange Filling: In a sauce pan, combine the cream and sugar.
Heat until it just simmers and the sugar dissolves. Stir in the zest,
vanilla, salt, and Grand Marnier, stirring to combine. Place the walnuts in
an even layer on the bottom of the preparedcrust. Pour the cream mixture
over the nuts. Place tart on a bakingsheet in a preheated 350 degree oven
and bake for 30 to 35 minutes. The tart should be lightly browned on top;
it will bubble as it bakes. Remove and cool briefly. Do not refrigerate.
Serve warm or at room temperature.
To serve: Garnish with fresh berries and sliced mango and/or papaya. This
recipe yields one 9-inch tart.
Yields
1 servings
