Bourbon & Butterscotch Nut Tart

• Condiments

  • 1/3 cup Corn syrup, light

• Baking & Spices

  • 1 1/4 cups All-purpose flour, unbleached
  • 2 tbsp Brown sugar, light
  • 1/3 cup Brown sugar, firmly packed dark
  • 7 1/3 tbsp Granulated sugar
  • 1/4 tsp Sea salt, fine
  • 1/4 tsp Table salt

• Nuts & Seeds

  • 4 cups Nuts, assorted unsalted
  • 1/4 cup Pecans, ground toasted

• Dairy

  • 12 tbsp Butter, unsalted
  • 1/3 cup Heavy cream

• Beer, Wine & Liquor

  • 1 tbsp Bourbon

• Liquids

  • 2 tbsp Water

Found on savingdessert.com

Description

Ingredients

• For the crust:
• 1¼ cups unbleached all-purpose flour
• ¼ teaspoon table salt
• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• ¼ cup ground toasted pecans
• 8 tablespoons unsalted butter, room temperature
• For the tart:
• 4 cups assorted unsalted nuts (pistachios, walnuts, pecans, hazelnuts, cashews)
• 4 tablespoons unsalted butter
• ⅓ cup firmly packed dark brown sugar
• ⅓ cup granulated sugar
• ¼ teaspoon fine sea salt
• 2 tablespoons water
• ⅓ cup light corn syrup
• ⅓ cup heavy cream
• 1 tablespoon bourbon or 1 teaspoon pure vanilla extract

Directions

• To make the crust: Add the flour, salt, sugars and pecans to the bowl of a food processor. Pulse to blend. Add the butter and process until a soft dough starts to form. Do not over mix.
• Spray the bottom and sides of a 14” x 5” tart pan with a removable bottom. Press the dough evenly into the sides and bottom of the pan. Freeze the tart crust for 30 minutes.
• Preheat oven to 375 degrees.
• Prick the bottom of the tart with a fork. Line the tart with a piece of parchment paper and lightly fill with dried beans or pie weights. Bake for 25-30 minutes or until the crust starts to set. Remove the parchment and beans and bake for an additional 10 minutes. Set aside to cool.
• To make the tart: Preheat oven to 350 degrees.
• Melt the butter in a large heavy-bottom saucepan. Add the sugars, salt, water and corn syrup. Heat over medium-high stirring constantly until the sugars dissolve. Bring the mixture to a boil, reduce the heat to medium and and cook for 5 minutes, stirring constantly.
• Once the mixture thickens and creates slow thick bubbles, remove from the heat. Whisk in the cream and vanilla, taking care as the mixture may sputter.
• Gently stir in the nuts and pour the mixture into the prepared tart pan.
• Bake at 350 degrees for 15-20 minutes or until the filling bubbles. Cool completely on a rack. Serve at room temperature.