Honey Walnut Tartlets
- Active Time 25m
- Total Time 1h 55m
This ancient remedy for winter-afternoon malaise originated in the Engadine Valley of Switzerland and dates to that area’s Roman occupation. A rich, chewy confection of walnuts, caramel and honey baked in a case of sweet dough, it is sure to brighten any tea gathering.
- Sweet pastry dough
- 1 cup granulated sugar
- 3 tablespoons water
- Pinch of cream of tartar
- 1/2 cup heavy cream, heated
- 2 tablespoons honey
- 1 1/2 cups walnut halves, broken into large pieces
- 1 egg, beaten
- Confectioner's sugar
Companion recipe: Sweet Pastry Dough
Prepare the pastry dough as directed and refrigerate for 1 hour.
Preheat an oven to 350 degrees F. Butter and flour two 4-inch tartlet pans. Divide the dough in 1/2. On a lightly floured work surface, roll out half of the dough about 1/8 inch thick. Cut out a round about 7 inches in diameter and set aside. Gather up the scraps and pat together.
Roll out again, cut out a round about 5 inches in diameter and set aside. Repeat with the remaining dough, forming 2 more rounds.
Line each of the prepared pans with a 7-inch round. Do not trim the overhang. Place the lined pans and two 5-inch rounds in the refrigerator until needed.
In a 2-quart saucepan, combine the granulated sugar, water and cream of tartar. Place over high heat and bring to a boil, stirring just until the sugar dissolves. Using a pastry brush dipped in hot water, brush down the pan sides to wash any sugar back into the mixture. Bring slowly to a boil and gently stir once. Cook the sugar mixture until it begins to boil with heavy bubbles, about 4-6 minutes. Watch the pot carefully and remove from the heat as soon as the sugar begins to turn a caramel color.
Immediately add the hot cream all at once, standing back and keeping your arm and hand clear to avoid being burned by the steam. As the bubbling begins to die down, stir just until blended, then stir in the honey.
Remove the tartlet pans from the refrigerator. Place the walnut pieces in them, dividing them evenly. Pour the warm caramel sauce over the nuts just to cover. Brush the dough edges with a little of the beaten egg. Lay the 5-inch pastry rounds on top. Pinch to seal, then press along the edge of each mold to cut off the excess dough. Brush the tops lightly with more of the beaten egg and place the pans on a baking sheet.
Bake until the pastry turns golden brown, about 30 minutes. Remove from the oven and let cool completely. Remove the tartlets from the pans and place on serving plates. Dust with confectioner's sugar. Slice each tartlet into eighths and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
592 calories; 36g total fat; 165mg cholesterol; 65mg sodium; 63g carbohydrates; 2g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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