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Mary Bergin's Browned Butter Toffee Tart
* Exported from MasterCook *
Mary Bergin's Browned Butter Toffee Tart
Recipe By : Butter - Website
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Amount Measure Ingredient -- Preparation Method
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2 eggs
3/4 cup granulated sugar
6 tablespoons all-purpose flour
1/2 cup (1 stick) butter
1 1/2 teaspoons vanilla
3/4 cup chocolate covered toffee -- chopped
Pate Sucree (Sweet Pastry Crust)
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 cup (1 stick) cold butter -- in pieces
1 egg yolk
2 tablespoons water
Make Pate Sucree. Place flour, sugar and butter in food processor fitted
with steel blade. Process until mixture resembles fine meal. In a small
bowl, whisk together egg yolk and water. Add to butter mixture. Process
until dough just holds together. If dough appears dry, add a little more
water. (To mix by hand, combine dry ingredients in medium bowl. Using a
pastry blender or two table knives, cut in butter until mixture resembles
coarse meal. Add liquid ingredients with fork and stir until dough leaves
sides of bowl.)
Flatten dough into a circle. Wrap in plastic wrap. Refrigerate 1 hour. On
lightly floured board, roll out pastry to an 11-inch circle. Transfer dough
to a 9 or 9 1/2-inch tart pan. Trim edges and refrigerate 30 minutes.
Make Brown Butter Filling. Heat oven to 350 degrees. In a medium mixing
bowl, whisk together eggs and sugar, then whisk into flour. In a 10-inch
skillet heat the butter over medium heat. Continue cooking until butter has
turned a golden brown color, stirring occasionally. Be careful that butter
does not burn. Whisk butter and vanilla into egg mixture until smooth.
Place tart shell on baking sheet. Pour in filling and spread evenly.
Sprinkle with chopped toffee. Bake until top is deep golden brown and firm
to touch, 30 minutes. Cool on wire rack. Serve slightly warm or at room
temperature.
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NOTES : Yield: 8 to 10, 9-inch tarts, Serving: 1 tart. Per tart: 530
caloires, 33 g. fat,
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