Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 2 tbsp ice water
- 1 cup pitted dates, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water and mix until the dough comes together. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
4. Roll out the dough on a lightly floured surface to fit the tart pan. Transfer the dough to the pan and press it into the bottom and sides. Trim the excess dough and prick the bottom with a fork.
5. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until the crust is golden brown. Let cool.
6. In a medium saucepan, combine the chopped dates, chopped walnuts, heavy cream, brown sugar, unsalted butter, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes caramel-like, about 10-15 minutes.
7. Remove the caramel from the heat and stir in the vanilla extract. Pour the caramel into the cooled crust and spread evenly.
8. Bake the tart for 10-15 minutes, or until the caramel is bubbly and the crust is golden brown. Let cool completely.
9. Serve the tart at room temperature or chilled.
Time:
Preparation time: 45 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 25g
Saturated Fat: 13g
Cholesterol: 80mg
Sodium: 200mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 31g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Almonds or pecans can be used instead of walnuts.
- Coconut cream can be used instead of heavy cream for a dairy-free option.
- Coconut sugar can be used instead of brown sugar for a lower glycemic index.
Variations:
- Add a layer of chocolate ganache on top of the caramel for a chocolate twist.
- Add a pinch of cinnamon or nutmeg to the caramel for a warm spice flavor.
- Top the tart with whipped cream or vanilla ice cream for a decadent dessert.
Tips and tricks:
- Make sure the butter and water are very cold when making the dough to ensure a flaky crust.
- Use a sharp knife to cut the tart to prevent the caramel from sticking to the knife.
- The caramel can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The tart can be reheated in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Dust with powdered sugar or cocoa powder for a finishing touch.
Garnishes:
- Chopped walnuts or pecans
- Whipped cream
- Fresh berries
Pairings:
- Coffee or tea
- Dessert wine, such as port or sherry
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
Troubleshooting advice:
- If the crust is too crumbly, add a bit more ice water until it comes together.
- If the caramel is too thick, add a bit more heavy cream to thin it out.
Food safety advice:
- Make sure to pit the dates before using them in the recipe.
- Store the tart in the refrigerator to prevent bacterial growth.
Food history:
Tarts have been a popular dessert since medieval times, when they were filled with fruit and spices. Caramel became a popular flavor in the 19th century, and the combination of dates and walnuts adds a unique twist to this classic dessert.
Flavor profiles:
The tart has a buttery, flaky crust with a sweet and nutty caramel filling. The dates add a chewy texture and the walnuts add a crunchy texture.
Serving suggestions:
Serve the tart as a dessert after a dinner party or as a special treat for a holiday celebration.
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Taste: Sweet, Nutty, Caramelized, Rich