Engadine Nut Tart
by Tavolino
A classic Swiss pastry consisting of a shortcrust pastry filled with an aromatic, caramelized cream and nut mixture.
Ingredients
- Flour 300 g
- Salt 1 pinch
- Butter (cold) 200 g
- Sugar 150 g
- Egg 1
- Egg yolk 1
- Lemon zest (grated) 0.25
- Heavy cream 2.5 dl
- Honey 1.5 tbsp
- Sugar (for filling) 250 g
- Walnut halves 250 g
- Egg white 1
- Butter (for the pan) as needed
- Parchment paper 1 sheet
Preparation
- 1
Rub the flour, salt, and cold butter pieces together until a crumbly mixture forms.
- 2
Mix the sugar into the mixture and form a well in the center.
- 3
Add the egg, egg yolk, and lemon zest to the well and quickly bring everything together into a dough; do not knead.
- 4
Wrap the dough in plastic wrap and chill for 1 hour.
- 5
For the filling, heat the cream and honey in a saucepan.
- 6
Caramelize the sugar in a stainless steel pan until hazelnut brown.
- 7
Deglaze with the warm honey-cream mixture, cover immediately, and let simmer until thickened.
- 8
Stir the walnuts into the mixture and let cool slightly.
- 9
Divide the dough into three parts. Roll out one-third on the prepared base of the springform pan and close the ring.
- 10
Roll out the second third on parchment paper into a circle (22 cm diameter), prick with a fork, and chill.
- 11
Shape the last third into a roll, press it up the sides of the pan (approx. 4-5 cm high), and press firmly onto the base.
- 12
Spread the nut filling evenly in the pan.
- 13
Brush the edge of the dough with beaten egg white.
- 14
Place the dough lid on top and press down firmly along the edges.
- 15
Bake in the lower part of an oven preheated to 170°C for 50-60 minutes.