A Medley of Nuts

I love nuts.  Yes, they contain fats, but they also contain a lot of protein as well as many other nutrients, which means they are very good for us and are all around much healthier for us than not.  But just like with anything else though, everything in moderation.  Nuts of all kinds are always a staple around the holidays too.  After all, nuts and nutcrackers are a big part of the Christmas and Holiday traditions around the world.  I really wanted to make a pecan pie for Thanksgiving, but I got out voted.  So for our Holiday party, there was no one to out vote me, and I made my favorite nut tart, with a medley of different nuts as one of my desserts.  I try to make this tart at least once every holiday season.  It was a big hit, as I knew it would be, and sad to say, it all disappeared very quickly.  I might just have to make another one before the end of the Holiday season.

Nut Medley Tart

Pate sucre or pie crust

3 cups of mixed nuts – your choice

3 eggs

1 cup honey

1/2 tsp either orange extract or grated orange peel, or both

1 tsp vanilla

1/4 cup butter, melted

whipped cream, optional for topping

 

I used pecans, macademia nuts, cashews, and almonds, but use whatever kind of nuts you like.

Preheat the oven to 350* F

Toast the nuts in the oven for about 10 minutes, making sure to stir them at least once.  Remove the nuts from the oven and set aside.

Make your pie crust or pate sucre Thanksgiving Dinner – Part III – Pumpkin Pie and roll it into the tart pan.  Once the dough covers the pan, use the rolling pin to roll over the edges of the dough and it will cut off the excess dough while it is shaping it into the pan.

Mix all the ingredients together and mix until well blended, then gently fold in all the nuts.  Pour the mixture into the shell.

Since I had some extra dough, I used some festive cookie cutters and made some decorations for the top of the tart.  This is optional, but if you do this, make an egg wash to brush over the top of the dough cut-outs to help them brown.  Bake for about 40-50 minutes or until the top is golden brown.  Let the tart completely cool before removing the bottom of the tart pan and cutting.