Honey and Nut Orange Tarts

Honey and Nut Orange Tarts

Mandy Dixon, chef at the Alaskan resort Winterlake Lodge, shares her recipe for these fruit and nut-filled tarts. It’s an easy recipe and as she says, it’s perfect for the winter pantry when there just isn’t enough fresh fruit for tarts yet as we would like in Alaska. Nut tarts hold up to field conditions when you must pack a snack that won’t be too difficult to eat on the trail. Read more about Mandy Dixon and her Alaska in our March/April 2018 Issue

Honey and Nut Orange Tarts
Makes 2 (9-inch) tarts
  • 2 cups (250 grams) all-purpose flour
  • 3½ cups (396 grams) chopped mixed nuts (walnuts, cashews, and almonds), divided
  • 1½ cups (340 grams) unsalted butter, divided
  • ⅔ cup (80 grams) confectioners’ sugar½ cup (110 grams) firmly packed light brown sugar
  • ½ cup (170 grams) honey
  • 3 tablespoons (45 grams) heavy whipping cream
  • 1 tablespoon (3 grams) orange zest
  1. Preheat oven to 350°F (180°C). Grease 2 (9-inch) removable-bottom fluted tart pans.
  2. In the work bowl of a food processor, place flour, 1 cup (113 grams) nuts, ¾ cup (170 grams) butter, and confectioners’ sugar; pulse until finely ground and mixture begins to come together. Press mixture into bottom and up sides of prepared pans.
  3. Bake until golden around the edges, 7 to 10 minutes.
  4. In a medium saucepan, bring brown sugar, honey, cream, zest, remaining 2½ cups (283 grams) nuts, and remaining ¾ cup (170 grams) butter to a boil over medium-high heat; boil for 1 minute. Pour hot mixture into prepared tart shells. Let set until firm, about 2 hours.



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