Swiss Nut Tart (Engadiner Nusstorte)

This is my favorite nut tart, period. Sprüngli used to make them but they have discontinued it lately. So I had to take matters into my own hands and make it myself! You have to try it, serve it with some nice vanilla tea and it's the perfect way to spend a cold winter's afternoon. Here's how I make it:

 

Ingredients:

For the shortcrust pastry:

275 g plain flour

1/4 tsp salt

75 g caster sugar

175 g softened butter

2 egg

 

Caramel Nut Filling:

150 g caster sugar

80mL water

150 g chopped walnuts

200mL cream

1 tbsp honey

 

Method:

For the sweet shortcrust pastry:

1. to make the shortcrust pastry, mix the salt, sugar and softened butter and 1 egg until well mixed

 

2. then add the flour to the mixture (do not over knead, working quickly will keep the shortcrust very "short") until the pastry is formed

 

3. split the pastry into 1/3 and 2/3, flatten into discs and then wrap them with cling film and rest the pastry in the fridge for 30 minutes

 

4. rollout the larger disc of pastry until about 5mm thick, then line a tart/pie tin and put it back into the fridge

 

5. make a caramel by heating the sugar and water in pot

 

6. remove from the heat after it starts to turn light brown and add coarsely chopped walnuts and cream, stir to combine (careful, caramel is very very hot)

 

7. return the filling mixture and cook until the liquid turns brown, add the honey and allow to cool

 

8. put the filling onto the pastry base

 

9. roll out the remaining pastry disc until 5 mm thickness, put this onto the pie to form the pastry cover

 

6. poke holes on the pastry to with a fork and give the cover a light egg wash

 

7. bake the tart at 180C for 45 minutes

 

8. let the tart cool, then serve!

 

My other recipes:

www.flickr.com/photos/12124433@N06/sets/

Done