Filter
Top Products
17
num foil. Spread the almonds on the prepared pan and toast for 2 to 3 min-
utes, or until fragrant and lightly browned. Cool to room temperature.
Reduce oven temperature to 350°F (180°C) and move the rack to position
A.
Coat a 9-inch (23 cm) baking pan with nonstick cooking spray; line with
2 pieces of parchment, leaving a 1 to 2-inch (2.5 to 5 cm) overhang on
each side. Reserve.
Pulse cooled almonds in a Cuisinart
®
Food Processor fitted with the metal
chopping blade until ground. Add flour, confectioners’ sugar, ½ teaspoon
(2 ml) salt and 1 teaspoon (5 ml) of lemon zest. Process for about 5 sec-
onds, or until mixture is completely combined. Add the cold, cubed butter
and pulse until mixture resembles coarse crumbs. Press into prepared bak-
ing pan. Bake in the preheated oven for about 16 to 18 minutes, or until
lightly browned. Remove and reserve. Reduce temperature to 300°F
(150°C).
While the crust is baking, add the eggs to a medium mixing bowl. Beat with
a Cuisinart
®
hand mixer until lightened, about 30 seconds. Add the sugar
and beat until light and thickened, another 1 to 1½ minutes. Add the lemon
juice, vanilla and lemon zest and mix to incorporate. Add the baking pow-
der, salt, flour and heavy cream and mix until combined. Pour mixture on
top of the warm, prepared crust. Bake in the preheated oven for about 25
minutes, or until set.
Dust with confectioners’ sugar before serving.
Nutritional information per square:
Calories 160 (40% from fat) • carb. 21g • pro. 4g • fat 7g • sat. fat 3g • chol. 75mg
• sod. 180mg • calc. 30mg • fiber 1g
Caramel Walnut Tart with Raspberry
and Chocolate
Makes 16 servings
2½ cups (625 ml) chopped walnuts
½ recipe pâte sucrée (page 19)
1½ cups (375 ml) granulated sugar
1 cup (250 ml) water
3 tablespoons (45 ml) light corn syrup
pinch table salt
½ cup (125 ml) heavy cream
1
/
3
cup (25 ml) raspberry preserves, strained
2 ounces (60 g) bittersweet chocolate, chopped
Preheat a Cuisinart
®
Convection Toaster Oven Broiler to 400°F (200°C) on
the bake setting with the rack in position B. Line the baking pan with alumi-
num foil. Spread the walnuts on the prepared pan and toast for 4 to 5 min-
utes, or until fragrant and lightly browned. Cool to room temperature.
Reduce oven temperature to 350°F (180°C) on the convection bake setting
and move the rack to position A.
Roll out the dough into a 10-inch (25 cm) disc that is about
1
/
8
-inch (0.3 cm)
thick. Fit into an ungreased fluted tart pan. Chill in refrigerator for about 20
minutes. Using a fork, prick the dough evenly all over but make sure not to
go entirely through the dough. Line the shell with parchment and weigh
down with dried beans or rice. Bake in preheated oven for about 20 min-
utes, or until the dough underneath the parchment is no longer wet.
Remove the beans/rice and parchment and continue baking until the shell
is golden brown. Remove and reserve.
While the shell is baking, add the sugar, water, corn syrup and salt to a
heavy-bottomed, medium saucepan. Wipe down with inside walls of the
pan with a wet pastry brush to be sure that there are no sugar granules or
water droplets in the pan – if the walls of the pan are not dry, it will hinder
the quality of the caramel.