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Crust:
Filling:
Topping:
Make Crust:
In liquid measure, whisk together 1 of the eggs, vanilla and 2 tbsp of the ice water. With motor running, add egg mixture to flour mixture all at once; whirl just until dough starts to clump together, adding up to 1 tbsp. more ice water if mixture seems dry. (Do not let dough form ball.) Divide in half and press into discs; wrap in plastic wrap and refrigerate for 30 minutes. To make-ahead, refrigerate for up to 2 days. Let stand at room temperature for 15 minutes before continuing.
On lightly floured surface, roll out half of the dough to 1/8" thickness; fit into bottom and up side of 9" (23cm) tart pan with removable bottom. Set aside in refrigerator. Roll out remaining dough to 10" (25cm) circle. Transfer to waxed paper-lined rimless baking sheet. Set aside in refrigerator.
Make Filling:
Remove from heat. Averting face, gradually stir in cream then butter. Cook, stirring, over medium heat until butter is melted. Continue to cook, stirring occasionally, over medium heat until caramel reaches firm-ball stage (when drop of caramel forms firm ball when dropped into cold water) and candy thermometer registers 246°F (119°C), about 15 minutes. Remove from heat; stir in walnuts, apricots, cranberries and vanilla. Let cool for 30 minutes.
Make Topping:
Assembly:
Bake on rimmed baking sheet in centre of 375°F (190°C) oven, shielding edge with foil if browning too quickly, until golden, 40 to 45 minutes. Let cool completely in pan on rack.
Invert onto flat serving plate; remove pan side and bottom.
Posted by Carole Walberg
Nutritional Info Per Serving: 418calories, 6g protein, 25g total fat (11g saturated fat), 48g carbohydrates, 3g fibre, 62mg cholesterol, 167mg sodium. % RDI: 4% calcium, 14% iron, 18% vitamin A, 3% vitamin C, 14% folate.
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1/3 cup cold butter, cut in pieces
1 teaspoon vanilla
Approximately 2 tablespoons ice water
4 dried apricots, halved
8 walnut halves
Edible gold flakes
1 cup granulated sugar
1/3 cup liquid honey
2 tablespoons corn syrup
1 teaspoon lemon juice
Pinch salt
1 cup whipping cream, heated
1/4 cup butter, cut in pieces
1-1/2 cups coarsely chopped walnuts
3/4 cup slivered dried apricots
3/4 cup dried cranberries
1 teaspoon vanilla
4 ounces bittersweet chocolate, coarsely chopped
1 tablespoon butter
1 tablespoon liquid honey
In a food processor, whirl together flour, sugar, salt and lemon rind. Add butter; pulse until mixture resembles fine crumbs with a few larger pieces.
In heavy-bottom saucepan over medium heat, stir together sugar, honey, corn syrup, lemon juice and salt until sugar is dissolved. Brush side of pan with wet pastry brush. Cook, without stirring and brushing sides of pan with wet pastry brush often, until mixture is very deep caramel colour, 8 to 10 minutes.
In heatproof bowl over pan of hot (not boiling) water, stir chocolate, butter and honey until smooth. Let cool slightly. Pour over tart, spreading evenly and quickly. Let cool slightly. Garnish with apricot and walnut halves and gold flakes. Refrigerate for 1 hour before slicing.
Spread evenly in prepared pan. Beat remaining egg; brush along edge of pastry. Fit circle of pastry over filling, pressing to seal edges. Cut four 2" (5cm) steam vents in center. Refrigerate until chilled, at least 4 hours or up to overnight.