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Bourbon & Butterscotch Nut Tart -Assorted nuts are coated in a smooth, creamy butterscotch sauce with just a hint of bourbon then baked in a delicious pecan shortbread crust.
I glanced at the calendar and suddenly realized today is my 5-year blog anniversary (a/k/a blog-iversary). I can’t believe it’s been five years and I’m still consumed with a desire to do more. It started out as a hobby, a way to document my favorite recipes, and to learn how to use a camera. Don’t look too far back – I’m embarrassed at some of the stuff I posted in the early years, but it’s a history and that’s something we cannot change. At this point blogging is more than a hobby, it’s a passion. So … since it’s a special day here at SRFD, do I get to make a wish? Maybe I shouldn’t tell you what I wished for or it won’t come true – but if it does you’ll be the first to know!
Do you have a favorite nut? Do you crave butterscotch and enjoy a little bourbon on the side? Look no further, this is the dessert for you! This has been in my head for months … I could see it, smell it, and taste it, and couldn’t rest until I put it on the table.
It’s just a coincidence I posted a butterscotch recipe and a soup recipe last week, then again this week. But this one has nuts, lots and lots of nuts. Walnuts, pecans, hazelnuts, cashews and pistachios. These are my favorites but you can mix it up with as many or as few as you like. Each bite is a little different but all are covered in a smooth, creamy butterscotch sauce that takes minutes to make.
The simple tart crust can be made ahead and comes together easily in a food processor. Serve at room temperature for the best texture.
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- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons light brown sugar, packed
- 2 tablespoons granulated sugar
- 1/4 cup ground toasted pecans
- 8 tablespoons unsalted butter, room temperature
- 4 cups assorted unsalted nuts, pistachios, walnuts, pecans, hazelnuts, cashews
- 4 tablespoons unsalted butter
- 1/3 cup firmly packed dark brown sugar
- 1/3 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 2 tablespoons water
- 1/3 cup light corn syrup
- 1/3 cup heavy cream
- 1 tablespoon bourbon or 1 teaspoon pure vanilla extract
- To make the crust: Add the flour, salt, sugars and pecans to the bowl of a food processor. Pulse to blend. Add the butter and process until a soft dough starts to form. Do not over mix.
- Spray the bottom and sides of a 14” x 5” tart pan with a removable bottom. Press the dough evenly into the sides and bottom of the pan. Freeze the tart crust for 30 minutes.
- Preheat oven to 375 degrees.
- Prick the bottom of the tart with a fork. Line the tart with a piece of parchment paper and lightly fill with dried beans or pie weights. Bake for 25-30 minutes or until the crust starts to set. Remove the parchment and beans and bake for an additional 10 minutes. Set aside to cool.
- To make the tart: Preheat oven to 350 degrees.
- Melt the butter in a large heavy-bottom saucepan. Add the sugars, salt, water and corn syrup. Heat over medium-high stirring constantly until the sugars dissolve. Bring the mixture to a boil, reduce the heat to medium and and cook for 5 minutes, stirring constantly.
- Once the mixture thickens and creates slow thick bubbles, remove from the heat. Whisk in the cream and vanilla, taking care as the mixture may sputter.
- Gently stir in the nuts and pour the mixture into the prepared tart pan.
- Bake at 350 degrees for 15-20 minutes or until the filling bubbles. Cool completely on a rack. Serve at room temperature.
- Double the sauce recipe and refrigerate half for other uses. Great drizzled on ice cream, apple pie or brownies.
- Top with a sprinkle of fine sea salt if desired.
- Serve with a dollop of lightly sweet whipped cream or a scoop of ice cream
- Butterscotch sauce recipe inspired by a recipe on Fine Cooking
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