Dessert: Caramelized-Honey Nut and Seed Tart

Recipe by Claire Saffitz Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.

Ingredients

1 1/2 cups all-purpose flour
1/4 cup powdered sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 large egg yolks

Instructions

Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.
Beat egg yolks with 1 tablespoon water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces.
Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15 –20 minutes.
Preheat oven to 350 °F. Prick bottom of dough in a few places with a fork and bake until golden all over, 20 –25 minutes. Transfer pan to a wire rack. (Leave oven on if you're not making the crust ahead and are making the filling next).

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