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Walnut caramel tarts

Hello everyone, it's been a while! I've been busy with work which has picked up somewhat.  Hope you're also keeping fit and still able to enjoy the beauty of autumn.

I have requests for the recipe for these walnut tarts which are fairly easy to make. Friends gave us a bushel of nuts so I spent an afternoon cracking them and then toasting them to bring out the crispiness, oil and flavor but so worth it.  The mini-tarts or pies were therefore crunchy and flavorful, the shortbread crust buttery and crumbly.

I usually make a large batch of dough for 1 large pie and 6 smaller ones, and end up keeping half the dough in the fridge/freezer for later treats.

Here's the recipe :
150 g softened butter
4 tablespoons sugar
4 tablespoons of cream or buttermilk
260 g flour
2-3 tablespoons of milk (as needed)
1 teaspoon of salt

Filling : 
2 cups lightly toasted walnuts
1 cup caramel (made from caramel candies or 1 cup brown sugar / 1 cup whipping cream).

Mix all ingredients in a bowl, kneading for about 2 minutes. Cover and refrigerate 1 hour. 

Preheat oven to 180 C / 350 F. Roll dough out to 1/8" thickness with a rolling pin, then cut into rounds to fit dough into molds (or pan), then pre-bake for  about 12 minutes.  Fill dough molds with nuts and melted caramel, then bake another 10 minutes or until bubbly. Allow to cool on a cooling rack. For presentation sake (optional), you can brush the top of nuts with a wash (made of 1/4 apricot jam and 1/8 cup water).

Enjoy, and happy autumn, (a personal favorite, can't you tell?)


Et en français :

Voici la recette :

150 g de beurre ramolli
4 cuillères à soupe de sucre
4 cuillères à soupe de crème fraîche ou lait fermenté
260 g de farine
2-3 cuillères à soupe de lait (au besoin)
1 cuillère à café de sel

Garnissage :

2 tasses de noix légèrement grillés
1 tasse de caramel (fait à partir de bonbons au caramel ou 1 tasse de sucre vergoise / 1 tasse de crème liquide 30% de matière grasse).

Mélanger tous les ingrédients dans un bol en pétrissant environ 2 minutes. Couvrir et réfrigérer 1 heure.

Préchauffer le four à 180° C / 350° F. Etaler la pâte à 3-4 ml d'épaisseur avec un rouleau à pâtisserie, puis la couper en ronds pour insérer dans des moules (ou un moule), puis pré-cuire pendant environ 12 minutes. Remplir les moules avec des noix et du caramel fondu, puis enfourner encore 10 minutes ou jusqu'à ce qu'ils bouillonnent. Laisser refroidir. Pour la présentation (facultatif), vous pouvez badigeonner le dessus des noix avec un glaçage (4 cuilleres de confiture d'abricot et 20 ml d'eau). 
Bon appétit, les amis !


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