Crust: 1 1/3 c AP Flour ¼ c Shortening ¼ c Unslated Butter ½ t. salt 6 T. Cold Water
Filling: 1 ½ c Sugar ½ c Water ½ c Heavy Whipping Cream ¼ c Dark Rum 1 Egg 1 t Vanilla Extract 1 c Toasted Cashews 1 c Toasted Pine Nuts 2 Granny Smith Apples, peeled and diced 1 t Ground Cinnamon 1 t Allspice ½ t. Ground Nutmeg
To prepare the filling. Place the sugar and water in a large saute pan and cook over high heat until the sugar browns, about 5 minutes. Do not stir until the sugar starts to brown. Slowly add the cream and cook until the mixture thickens, about 5 minutes. Add the rum and bring to a boil. Remove pan from the heat and allow to cool completely. When mixture is cool, add egg and vanilla. Set aside.
Put the nuts, diced apples, cinnamon, allspice and nutmeg in a medium bowl and toss well. Place the mixture in the bottom of the crust, pour the filling over the top and shake the pan gently to distribute. Bake in the oven at 350 until the of the tart is bubbling, about 30 minutes. Remove from the oven and let cool 20 minutes.
Serve with whipped cream or ice cream.
Chef Paul, The Chalkboard
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