Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 1/4 cup heavy cream
- 1/4 cup honey
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts
- Pinch of salt
Special equipment needed:
- 9-inch tart pan
- Parchment paper
- Rolling pin
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour and granulated sugar. Add the chilled and cubed butter and mix until the mixture resembles coarse crumbs.
3. Add the egg yolk and heavy cream to the mixture and stir until a dough forms.
4. Roll out the dough on a lightly floured surface and transfer it to a 9-inch tart pan lined with parchment paper. Press the dough into the pan and trim the edges.
5. In a saucepan, combine the honey, unsalted butter, brown sugar, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown.
6. Pour the caramel mixture into the tart shell and sprinkle the chopped walnuts on top.
7. Bake the tart for 20-25 minutes or until the crust is golden brown.
8. Let the tart cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Total fat: 20g
Saturated fat: 11g
Cholesterol: 70mg
Sodium: 40mg
Total carbohydrates: 33g
Dietary fiber: 1g
Sugars: 20g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almonds or pecans can be used instead of walnuts.
- Maple syrup can be used instead of honey.
Variations:
- Add sliced apples on top of the caramel and walnuts before baking.
- Use a mixture of white and brown sugar for the caramel.
- Add a pinch of cinnamon to the caramel mixture.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture.
- Use a fork to prick the bottom of the tart shell before baking to prevent it from puffing up.
- Let the tart cool for at least 10 minutes before serving to allow the caramel to set.
Storage instructions:
- Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the tart on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the tart with a dollop of whipped cream or vanilla ice cream.
- Dust the top of the tart with powdered sugar before serving.
Garnishes:
- Sprinkle chopped walnuts or pecans on top of the whipped cream or ice cream.
Pairings:
- Serve the tart with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the caramel is too thick, add a tablespoon of water and stir until it reaches the desired consistency.
- If the crust is too dry, add a tablespoon of heavy cream and mix until the dough comes together.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the tart in the refrigerator to prevent bacterial growth.
Food history:
- The Liverpool Tart is a traditional English dessert that originated in Liverpool in the 19th century.
Flavor profiles:
- Sweet, buttery, nutty, and caramelized.
Serving suggestions:
- Serve the tart warm or at room temperature.
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Taste: Sweet, Nutty, Caramelized, Creamy, Rich