Cook what you grow
Engadine Caramel Nut Tart
The Swiss keeping tart: chopped nuts bound in a dark cream caramel and sealed between two layers of sweet shortcrust, better a week after baking.
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Ingredients
serves 12From the garden
- 2½ cups mixed nuts (walnuts, pecans, hazelnuts, or almonds; black walnuts and hickory nuts too), shelled · beech nuts work too if you have the patience to shell them; any mix is fine, and coarse pieces beat fine ones
From the pantry
- 2½ cups all-purpose flour
- 1 cup butter, cold, cut into cubes · for the pastry, plus a little for the pan
- 1¾ cups granulated sugar · ¾ cup in the pastry, 1 cup caramelized for the filling
- 2 eggs · 1 in the pastry, 1 beaten for the glaze
- ¾ cup heavy cream, warmed
- 2 tbsp honey · keeps the caramel soft enough to slice
- ½ tsp salt