This is a glorious nut and seed tart recipe for all occasions. I love how quickly the pastry comes together – it’s surprisingly simple and easy to handle, and there’s no chilling involved. The best part, however, is the deeply delicious brown butter and salted maple caramel filling, which ties
NUT & SEED TART WITH SALTED MAPLE CARAMEL RECIPE
Makes 8 slices
Tart pastry:
1 ½ cups wholemeal spelt flour
2 Tbsp pure maple
½ tsp ground cinnamon
¼ tsp sea salt
100g chilled unsalted butter, cut into cubes
2-3 Tbsp ice water
Caramel filling:
100g unsalted butter, cut into cubes
1/3 cup pure maple syrup
½ cup pure cream or coconut cream
2 free range eggs
1 ½ cups mixed seeds and nuts
½ tsp pure vanilla extract
½ tsp sea salt
1. Preheat your oven to 180C and grease a tart tin with a removable bottom.
2. Add all pastry ingredients to a food processor, except for the ice water. Pulse until the mixture resembles coarse crumbs. Gradually add water, whilst processing on low, until the mixture starts to come together like a dough.
3. Turn the dough out on to a floured surface, and roll out into a circle, slighter larger than your tart tin. Press onto the bottom and up the sides of your tart tin, and then trim the edges.
4. Prick your pastry all over with a fork, and then bake until lightly golden, about 8-10 minutes. Remove from the oven and allow to cool while you make the caramel.
5. Add the butter to a medium sized saucepan, and cook over low heat, until fragrant. Pour in the maple and cream, and simmer, whilst stirring, for about 3-4 minutes, until it turns golden brown. Remove from the heat and allow to cool until warm. Whisk in the eggs, one at a time, then fold in the nuts, seeds, vanilla and sea salt.
5. Carefully pour the caramel mixture into your tart pastry, and spread out evenly.
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Advertise with NZME.6. Bake for a further 15-20 minutes or until bubbling.
7. Remove from the oven and allow to cool before slicing into pieces. Makes 8 generous slices and will keep in an airtight container for up to 5 days.
