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Maple-Nut Tart is a buttery crust tart base, overtones of maple syrup and double-nut filling. This dessert will make all sweet-tooth dreams come true!
Total Time to Make 12 servings – 60 min.
Preparing: 20 min. + Chilling: 30 min.+ Baking: 40 min.
- all-purpose flour: 2 cups
- Viking Farms Maple Sugar: 3 tablespoons
- butter (cold): 3/4 cup
- 2% milk (cold): 1/4 cup
- 2 egg yolks
- sweetened condensed milk: 1 can (14 ounces)
- Viking Farms Maple Syrup: 1 teaspoon
- cinnamon (grounded): 1/2 teaspoon
- salt: 1/4 teaspoon
- pecans (coarsely chopped): 2/3 cup
- walnuts (coarsely chopped): 2/3 cup
Mix flour and sugar; cut in cold butter until the mixture is crumbly.
Whisk milk and egg yolks, then gradually add this mix to flour mixture. We need the dough to hold together, so keep tossing with a fork until it happens and you get desired consistency. Shape the dough into a disk, wrap in plastic and put it to the fridge for 30 minutes minimum or overnight.
When the dough of our future Maple-Nut Tart is cold enough, take it out of the fridge. Roll dough to a 1/4-in.-thick circle on a lightly floured surface. Transfer to an ungreased 11-in. a fluted tart pan with removable bottom. Trim pastry even with rim; put it to the fridge for 15 minutes.
Turn on the oven and preheat it to 375°. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 20-25 minutes. Remove foil and weights; bake 5-7 minutes longer or until light brown.
Nut Filling for the Tart
While the baking process is on, mix milk, maple syrup, cinnamon and salt in a large bowl until blended. Stir in two kinds of nuts and add to crust. Keep baking 15-20 minutes or until filling is set and crust is lightly golden-brown. Cool on a wire rack.
The Maple-Nut Tart is delicious as it is. Nevertheless, this dessert recipe can be enriched with any kind of nuts you would like to add to the filling, or serve it with vanilla ice cream, or with melted chocolate on the top!
Useful VermontMapleSyrup tips to make your pastry even tastier!
- 1 cup brown or white sugar = 1 cup Viking Farms maple sugar;
- Use Viking Farms Maple Syrup in place of vanilla extract or liquors (like bourbon);
- Avoid using Viking Farms Maple with brown sugar or molasses;
- Viking Farms Maple for a syrup soak for cakes;
- Use Viking Farms Maple Sugar for coating and garnishing cookies, donuts, pies & cakes;
- Drizzle Viking Farms Maple Syrup over hot baked pastry dough (like pie dough or puff pastry) for an instant pastry glaze;
- Make your bakery shines with a Viking Farms Maple Syrup glaze!