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Name: Caramel Apple-Nut Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 1/3 c All-purpose flour; 1/2 ts Salt; 1/4 c Shortening; 1/4 c Unsalted butter; 6 tb Cold water

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INGREDIENTS

1 1/3 c All-purpose flour
1/2 ts Salt
1/4 c Shortening
1/4 c Unsalted butter
6 tb Cold water

Servings

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 1 1/2 c Sugar 1/2 c Water 1/2 c Heavy whipping cream 1/4 c Dark rum 1 Egg 1 ts Pure vanilla extract 1 c Pecans; toasted 1 c Macadamia nuts; toasted 1 c Hazelnuts; toasted 2 Granny Smith apples; peeled -and diced 1 ts Ground cinnamon 1 ts Allspice 1/2 ts Ground nutmeg 1 c Heavy whipping cream; or 1 -quart vanilla ; ice cream To prepare the crust, preheat the oven to 350 degrees. Put the flour, shortening, butter, and salt in a medium bowl. Using your fingertips, mix the shortening and butter with the flour to form a coarse meal. Using a dinner fork, stir in the water, just until the dough starts to come together. Add more water if needed; a wet dough is better than a dough that is too dry. Cover the dough in plastic wrap and let stand for 15 to 30 minutes. Uncover the dough and roll it out into a 12-inch circle on a well-floured work surface. Place the dough in a 10-inch flan pan and bake in the oven for about 10 minutes, or just until set. Remove from the oven and allow to cool. Do not turn off oven. To prepare the filling, place the sugar and water in a large saute pan and cook over high heat until the sugar browns, about 5 minutes. Do not stir until the sugar starts to brown. Slowly add the cream and cook until the mixture thickens, about 5 minutes. Add the rum and bring the mixture to a boil. Remove the pan from the heat and set aside to cool completely. When the mixture is cool, stir in the egg and vanilla. Set aside. Put the nuts, diced apples, cinnamon, allspice, and nutmeg in a medium bowl and toss well. Place the mixture in the bottom of the crust, pour the filling over the top, and shake the pan gently to evenly distribute the filling. Bake in the oven until the center of the tart is bubbling, about 30 minutes. Remove from the oven and let cool about 20 minutes If serving the tart with whipped cream, whip the cream to soft peaks. Slice the tart, top each slice with a dollop of whipped cream or a scoop of ice cream, and serve. Per serving: 562 Calories (kcal); 41g Total Fat; (64% calories from fat); 6g Protein; 44g Carbohydrate; 67mg Cholesterol; 108mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Caramel Apple-Nut Tart

1 1/3 c All-purpose flour
1/2 ts Salt
1/4 c Shortening
1/4 c Unsalted butter
6 tb Cold water

MMMMM--------------------------FILLING-------------------------------  1 1/2 c  Sugar    1/2 c  Water    1/2 c  Heavy whipping cream    1/4 c  Dark rum      1    Egg      1 ts Pure vanilla extract      1 c  Pecans; toasted      1 c  Macadamia nuts; toasted      1 c  Hazelnuts; toasted      2    Granny Smith apples; peeled           -and diced      1 ts Ground cinnamon      1 ts Allspice    1/2 ts Ground nutmeg      1 c  Heavy whipping cream; or 1           -quart vanilla           ; ice cream   To prepare the crust, preheat the oven to 350 degrees. Put the flour,  shortening, butter, and salt in a medium bowl. Using your fingertips,  mix the shortening and butter with the flour to form a coarse meal.  Using a dinner fork, stir in the water, just until the dough starts  to come together. Add more water if needed; a wet dough is better  than a dough that is too dry. Cover the dough in plastic wrap and let  stand for 15 to 30 minutes. Uncover the dough and roll it out into a  12-inch circle on a well-floured work surface. Place the dough in a  10-inch flan pan and bake in the oven for about 10 minutes, or just  until set. Remove from the oven and allow to cool. Do not turn off  oven.    To prepare the filling, place the sugar and water in a large saute  pan and cook over high heat until the sugar browns, about 5 minutes.  Do not stir until the sugar starts to brown. Slowly add the cream and  cook until the mixture thickens, about 5 minutes. Add the rum and  bring the mixture to a boil. Remove the pan from the heat and set  aside to cool completely. When the mixture is cool, stir in the egg  and vanilla. Set aside.    Put the nuts, diced apples, cinnamon, allspice, and nutmeg in a  medium bowl and toss well. Place the mixture in the bottom of the  crust, pour the filling over the top, and shake the pan gently to  evenly distribute the filling. Bake in the oven until the center of  the tart is bubbling, about 30 minutes. Remove from the oven and let  cool about 20 minutes    If serving the tart with whipped cream, whip the cream to soft peaks.  Slice the tart, top each slice with a dollop of whipped cream or a  scoop of ice cream, and serve.        Per serving: 562 Calories (kcal); 41g Total Fat; (64% calories from  fat); 6g Protein; 44g Carbohydrate; 67mg Cholesterol; 108mg Sodium  Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;  8 Fat; 1 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 12 servings

Calories: 279
Calories from Fat: 234 (84%)

Amt Per Serving		% DV

	Total Fat 26g	35 %
	Saturated Fat 15.8g	79 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 1.2g
Cholesterol 62.7mg		19 %
Sodium 179.2mg		6 %
Potassium 27.2mg		1 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 10g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 279

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