Recipe Archives->Pies->Cashew Tart

Cashew Tart

1 1/2 cups all-purpose flour
1 tablespoon plus 1 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pea-sized bits
1 egg beaten with 1 cup ice water
Egg Wash, recipe follows
Cashew Filling, recipe follows
2 cups (10 ounces) roasted unsalted cashews

In a large bowl, stir the flour and sugar together. Using a pastry
blender or your fingertips, work the butter into the mixture until
it resembles coarse meal. Sprinkle on 3 to 4 tablespoons of the
eggy water, and mix it in with your fingers until the dough comes
together into a ball. Working on a lightly floured surface, take
egg-sized pieces of the dough and smear them away from you with
the heel of your hand into 6-inch streaks. Scrape up all the streaks
of dough and pile them on top of one another to form a disc. Wrap
in plastic and refrigerate for at least 2 hours or overnight.  Set
a rack in the middle of the oven and preheat to 400 degrees F.
Lightly butter a 9 1/2-inch tart pan with a removable bottom.  On
a lightly floured surface, roll the dough into an 11 1/2-inch
circle. Fit the dough into the prepared pan. Trim the excess dough
to a 1-inch overhang and double the dough over itself to reinforce
the sides (save the trimmings for any emergency patchwork).
Refrigerate for 20 minutes.

Line the tart shell with aluminum foil and weight down with dried
beans or pie weights. Bake for 20 minutes. Remove the foil and bake
for 5 minutes longer or until lightly browned. Patch any visible
holes in the shell with the reserved dough scraps. Brush the shell
with Egg Wash and return to the oven for 5 more minutes, until the
wash is shiny and no longer runny. Transfer to a rack to cool and
lower the oven temperature to 325 degrees F.  Spread the cashews
in the partially baked shell and cover with the Cashew Filling,
making sure the nuts are covered. Bake for 30 minutes or until
little bubbles appear around the edges of the tart and the center
looks barely set. Transfer to a rack to cool.

Egg Wash

2 tablespoons water
1 tablespoon flour
1 egg yolk

With a fork, mix together the water, flour, and egg yolk in a small
bowl to make an egg wash. Cover and refrigerate.

Cashew Filling

3/4 cup sugar
4 eggs
1 cup dark corn syrup
2 tablespoons dark rum
1 tablespoon vanilla extract
4 tablespoons unsalted butter, melted

In a large bowl, lightly beat the sugar and eggs together. Add the
corn syrup, rum, and vanilla and beat just to a blend. Mix in the
melted butter.

Printable version: cashew-tart.txt.