Last night Adam and I, along with his sisters, prepared a fancy meal for his parent’s 33 year anniversary. We went with a Greek theme, and had a really lovely meal. His two sisters prepared a meal of greek salad, chicken skewers, lamb, greek potatoes and rice. Adam and I brought three dips and homemade pita, wine, and this dessert.
I’d never made a tart quite like this before (ok, maybe I’ve never made a tart before, period), and I can definitely say this recipe will be added to my binder of good recipes. It’s quite easy to make, and the flavours are complex enough that it seems fancy. The addition of honey in the caramel base gives it a distinctly greek flavour, and the orange zest in the crust added a little something special. The only ingredient we wouldn’t regularly have on hand is rose water – and now that we’ve bought some it’ll take quite awhile to get through! (Rose water doesn’t go bad, does it?) Makes for a quick and fairly easy dessert to throw together. Yum.
Full recipe below:
Recipe from Epicurious. It calls for a 10 to 10.5″ tart pan – I only had an 11.5″ one. Worked fine – just ended up a bit thinner, and baked for a bit less time (maybe 30 minutes).
- 1 3/4 cups all purpose flour
- 1/3 cup powdered sugar
- 1 teaspoon (scant) salt
- 1/8 teaspoon ground cloves
- 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon grated orange peel
- 2 tablespoons (or more) ice water
- 1 cup whipping cream (do not use heavy whipping cream)
- 1/2 cup sugar
- 1/4 cup (packed) golden brown sugar
- 1/4 cup forest honey or other honey
- 3/4 cup coarsely chopped walnuts, toasted (scant 4 ounces)
- 3/4 cup sliced almonds, toasted (about 3 ounces)
- 3/4 cup shelled unsalted natural pistachios, toasted (scant 4 ounces)
- 1 1/2 teaspoons rose water*
- Blend flour, powdered sugar, salt, and ground cloves in a food processor processor.
- Add butter and orange peel. Using on/off turns, process until mixture resembles coarse meal.
- Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry.
- Transfer dough to 10- to 10 1/2-inch tart pan with removable bottom. Press dough evenly onto bottom and up sides of pan. Freeze crust 25 minutes.
- Preheat oven to 350°F.
- Combine cream, both sugars, and honey in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Continue to boil until mixture darkens and thickens slightly, about 4 minutes. Remove from heat.
- Stir in all nuts and rose water. Spoon filling evenly into crust.
- Bake tart until filling is caramel brown and bubbling thickly and crust is golden, about 38 minutes. Transfer tart to rack and cool completely in pan. Carefully remove pan sides from tart. Place tart on platter. (Can be prepared 3 days ahead. Cover and store at room temperature.) Cut tart into wedges and serve at room temperature.