Walnut & caramel tart
SERVES 8-10 READY IN 1HR 20 MINS (PLUS RESTING AND CHILLING)
FOR THE PASTRY ● 125g unsalted butter, chilled, cubed 200g plain flour
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50g ground almonds 100g icing
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sugar 1 egg yolk FOR THE CARAMEL
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FILLING ● 450g caster sugar 120g
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water 300g double cream 60g
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unsalted butter 1tsp vanilla bean paste
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240g walnuts 60g flaked almonds
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3/4tsp salt Crème fraîche, to serve
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1 Place all the pastry ingredients in the bowl of a food processor and blitz until the mixture resembles a crumble-like consistency. Scrape down, blitz again and stop when the mixture forms a dough. If this does not happen quickly, add a tablespoon of water and blitz again.
2 Flatten the dough into a rough rectangle about 2cm thick. This helps the dough chill faster and makes it easier for you to roll out. Cover with cling film and rest it in the fridge for at least 30 mins. It will keep well there for up to three days.
3 Roll out the pastry to 2–3mm thick and use it to line a loose-bottomed 23cm tart tin, gently pressing it into the fluted edges. Trim away any excess. Place the lined tin in the freezer for 15 mins.
4 Preheat the oven to 220C/gas 7. Line the pastry with foil or baking paper and fill with baking beans. Bake blind for
15–20 mins, or until golden all over. Remove the lining and baking beans.
5 Next, prepare your caramel filling. Measure out the sugar and water in a large saucepan. Place over a medium heat and stir until the sugar dissolves. Once dissolved, swirl the pan a little to make sure the caramel colours evenly, but avoid stirring it again. Once dark golden and evenly coloured, remove from the heat and gradually add the cream, whisking in between additions to prevent it from spluttering over the top of the pan. When you have added all of the cream, whisk in the butter and vanilla, then stir in the nuts and the salt.
6 Pour the filling into the blind-baked tart case. Place in the oven and bake for 20–25 mins, or until bubbling all over the surface – it needs to have a central temperature of around 110–115C. Gently remove from the oven and set aside to cool down completely in the tin.
7 Store in the fridge or a cool place for up to three days until ready to serve. Allow the tart to come up to room temperature for 15 min before serving with crème fraîche.