Today, I’m sharing a fall favorite I featured on my meal delivery menu this week. This recipe is from my friend and colleague, Georgeanne Brennan. Georgeanne shared this recipe with our students during a fall cooking class at this time last year. Georgeanne spends her time between Haute Provence and close by in Winters (Central Valley near Davis). The recipe is very easy to make and is a wonderful finish to an autumn meal.
For those who are gluten-free, you can substitute the all-purpose flour with 3/4 cup gluten-free all-purpose baking flour and 3/4 cup finely ground almond flour.
California’s Central Valley is known for its endless orchards of nut crops, including walnuts and almonds. According to the California Walnut Board, “all of the California walnut crop – nearly 500,000 tons a year – is grown in California’s Central Valley. California walnuts account for 99 percent of the commercial U.S. supply.”
Tarte Aux Noix (Walnut and Almond Tart)
For the Pastry:
1 1/2 cups flour
1/4 cup sugar
1/4 cup butter, cut into 1/2-inch chunks
1 large egg
For the Filling:
2 tablespoons butter, melted and cooled
1/2 cup firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups toasted walnuts and almonds, coarsely chopped
Preheat an oven to 350˚F.
To make the pastry, stir together the flour and the sugar. Add the butter pieces and work it in with your fingertips until the mixture becomes crumb-like. Add the egg and mix it with a fork. Tightly pack the dough into a ball. Using your fingers, press the dough evenly into a 9-inch tart pan with a removable bottom, reaching to the top of the rim. Set aside.
For the filling, in a bowl, combine the melted butter, brown sugar, eggs and vanilla. Beat until well blended. Stir in the nuts and pour the filling into the pan.
Bake until the crust and the filling are golden brown, about 50 minutes. Transfer to a rack to cool. Loosen the edges of the crust with the tip of a knife, then remove the pan rim and slide the tart onto a plate.
Serve warm or at room temperature with freshly whipped cream or vanilla ice cream,
Serves 10 to 12
© 2019, Epicurean Exchange. Inspired by Georgeanne Brennan
