Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Sunday, April 24, 2011

Maple Hickory Tart

Hickory nuts are one of those nuts that nobody would ever pick or crack them , just because they are so small...We have an abundance of Hickory, Pecan and Black Walnut Trees and with lots of time in our hands we get to pick and crack them all... even the tiny little hickory nuts... they taste a lot like pecans so you can use them in any recipes that call for pecans.


Ingredients:
Crust:
1/2 cup of unsalted butter, room temperature
1/4 cup of sugar
1 egg yolk
1/8 teaspoon of salt
1 1/4 cup of all purpose flour

Filling:
3 large eggs
1/2 cup brown sugar
1/2 cup of maple syrup
1/2 cup corn syrup (light or dark)
1/4 cup unsalted butter melted
1/8 teaspoon of salt
1 1/2 cup coarsely chopped hickory nuts (you can use pecans or walnuts)

Crust:
Beat butter until smooth in a electric mixer. Add sugar, egg yolk, salt and beat until blended. Add flour and beat until dough clumps together. Turn dough into a ball and roll it out on a lightly floured surface. Transfer to a 9 inch tart pan with removable bottom. Press dough onto bottom and up sides of pan with your fingers. Pierce dough all over with a fork. Place crust in freezer 30 minutes before baking.

Filling:
Preheat oven to 350F.
Whisk eggs and brown sugar until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in the pecans.

Pour filling into unbaked crust. Place tart on a cookie sheet. Bake tart until filling is slightly puffed and set, about 40 minutes. 

Transfer to a rack and cool. Serve with fresh whipped cream or vanilla ice cream


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