Mixed Nut Tart

Preparation:  80 min. Cooking: 60 min. Total: 140 min.
Recipe photo
  • 2 1/2 Cup all purpose flour
  • 2 1/2 Fl Oz water
  • 3 large eggs , lightly beaten
  • 4 Tbsp unsalted butter , melted
  • 1/2 Cup granulated sugar
  • 4 Tbsp unsalted butter , melted
  • 1/2 Cup granulated sugar
  • 4 Tbsp light brown sugar, packed
  • 1 Cup light corn syrup
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/2 Cup cashews or other nuts (pecans, hazelnuts, almonds, etc.)
First, make the pie crust (first 5 ingredients in list). Whisk together flour, sugar, and salt. Add cold butter and mix with a pastry blender or fork until mixture resembles coarse meal and the pieces of butter are pea-sized.

Add 1 Tbsp cold water and continue mixing. Continue adding water,1 Tbsp at a time, and mix until dough holds together when you pinch it. (You may not need to use all of the water.)

Wrap dough tightly in plastic wrap and refrigerate for at least 2 hours.

Remove dough from refrigerator. If necessary, let it sit at room temperature for 10-15 minutes until slightly softened but still cold.

Flour work surface. Roll out dough into a circle about 1/4 inch thick.

Line the bottom of a 9 inch tart pan with parchment paper. Press pie dough into bottom and up the sides of pan, trimming off the excess. Place tart pan on a large baking sheet.

Preheat oven to 350 ℉.

Place eggs in a large mixing bowl and beat lightly. Add butter, sugar, brown sugar, corn syrup, vanilla and salt. Mix well. Stir in nuts.

Pour filling into pie crust in prepared pan. Leaving the tart pan on the baking sheet, bake 50-60 minutes or until center is set and crust is browned. Let cool in pan.

Note: If you're using salted nuts, decrease the salt in the filling to 1/4 tsp.
Calories
900 Cal
Fat
36 g
Carbs
140 g
Protein
14 g
Fiber
2.4 g
Sugar
60 g
Cholesterol
150 mg
Sodium
530 mg


Nutrients

Fiber     2.4 g
Fat     36 g
Sugar     60 g
Carbs     140 g
Protein     14 g
Calories     900 Cal

Fats

Fat, Poly     4.1 g
Fat, Mono     15 g
Fat, Sat     14 g
Fat, Trans     0.2 g
Fat, Percent     36 %

Vitamins

Vitamin, K     15 mcg     12 %
Vitamin, A     640 IU     21 %
Vitamin, B12     0.3 mcg     11 %
Niacin     3.6 mg     22 %
Riboflavin     0.5 mg     36 %
Vitamin, C     0.1 mg     0.1 %
Vitamin, D     10 IU     1.7 %
Vitamin, B6     0.2 mg     9.4 %
Vitamin, E     1.1 mg     7.5 %
Panto, Acid     1 mg     20 %
Choline     88 mg     16 %
Thiamin     0.5 mg     44 %

Minerals

Calcium     66 mcg     6.6 %
Phosphorus     280 mg     40 %
Magnesium     110 mg     25 %
Copper     0.9 mcg     94 %
Fluoride     11 mcg     280 %
Zinc     2.9 mg     26 %
Cholesterol     150 mg     1 %
Sodium     530 mg     35 %
Selenium     29 mcg     54 %
Manganese     0.7 mg     9.3 %
Potassium     310 mg     6.6 %
Iron     4.9 mg     61 %