Sweet Chestnuts and Walnuts Tart, Crumble Topping
Sweet Chestnuts and Walnuts Tart, Crumble Topping

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, sweet chestnuts and walnuts tart, crumble topping. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

This walnut crumble-topped apple tart has warm comforting cinnamon in with the apples and a deliciously crunchy nutty topping. It's just the right balance of sweet (but not too much) with the wonderful flavors taking the lead rather than the sweetness. For the Cinnamon Schmear Filling: In a food processor, process the butter, sugar, corn syrup, cinnamon and walnuts to make a loose paste. For the Crumb Topping: Cut butter, confectioners' sugar and flour together to make a crumbly topping.

Sweet Chestnuts and Walnuts Tart, Crumble Topping is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Sweet Chestnuts and Walnuts Tart, Crumble Topping is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have sweet chestnuts and walnuts tart, crumble topping using 31 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Sweet Chestnuts and Walnuts Tart, Crumble Topping:
  1. Make ready Tart Crust
  2. Prepare 65 g (2.3 oz) unsalted butter, room temperature
  3. Make ready 50 g (1.75 oz, 5.5 Tbsp) powdered sugar
  4. Prepare 30 g (1 oz, 2 Tbsp) beaten egg, room temperature
  5. Make ready 120 g (4.2 oz, 1 us cup) cake flour, or all-purpose flour
  6. Get 3-4 drops vanilla oil, optional
  7. Get Almond Cream (crème d'amande）
  8. Make ready 55 g (1.95 oz) unsalted butter, room temperature
  9. Get 50 g (1.75 oz, 6 Tbsp) brown sugar
  10. Make ready 45 g (1.6 oz, 3 Tbsp) beaten egg
  11. Take 50 g (1.75 oz, 8.5 Tbsp) ground almonds
  12. Get 10 g (1 Tbsp) cake flour, or all-purpose flour
  13. Prepare 1 tsp rum
  14. Prepare Filling
  15. Prepare 100 g (3.5 oz) sweet roasted chestnuts
  16. Take 15 g (0.5 oz) dried cranberries
  17. Take 35 g (3 Tbsp) granulated sugar
  18. Make ready 4 Tbsp boiling water
  19. Take 1 Tbsp rum
  20. Prepare 25 g (0.9 oz) walnuts
  21. Take Crumble Topping
  22. Get 10 g (0.35 oz, 1 Tbsp) unsalted butter, well-chilled
  23. Take 10 g (1 Tbsp) cake flour, or all-purpose flour
  24. Take 10 g (1.5 Tbsp) ground almonds
  25. Make ready 10 g (1.2 Tbsp) brown sugar
  26. Get For Brushing
  27. Get 50 g (1.75 oz) apricot jam
  28. Make ready 1/2 tsp water
  29. Make ready For dusting
  30. Make ready powdered sugar
  31. Make ready (use an 18 cm / 7-inch tart pan with removable bottom)

Pumpkin Pie Filling In a mixing bowl, combine the pumpkin, coconut milk, eggs, cinnamon, ginger, nutmeg and salt. Cut in the butter until the mixture is crumbly. This luxurious, pretty tart would make a perfect vegetarian entrée or appetizer served with a simple, leafy green salad - perhaps tossed in a toasted walnut oil dressing. The richness of the Stilton is perfectly complemented by the tart, fresh cranberries, toasted walnuts and sweet caramelized onion; this is a tart for special occasions that's best served warm or at room temperature.

Steps to make Sweet Chestnuts and Walnuts Tart, Crumble Topping:
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  2. [ For Tart Dough ] Sift cake flour twice. Crush lumps of powdered sugar beforehand.
  3. Cream unsalted butter until smooth. Add powdered sugar in 3 parts, mix well each time. Mix it with an electric mixer on low speed for 2 mins until whitish.
  4. Add beaten egg in 2-3 parts, mix well on low speed each time. Add vanilla oil and mix well.
  5. Add dry ingredients at once. Use a spatula to fold the flour into the mixture until large clumps.
  6. Use a spatula to press and spread the dough, and stick to the bowl. Gather the dough, repeat that another 2 times.
  7. Wrap it with plastic wrap and flatten it. Let it sit in a fridge overnight.
  8. [ For Almond Cream ] Cream unsalted butter until smooth. Add brown sugar in 2 parts, mix well each time. Mix it with an electric mixer on low speed for 1 min.
  9. Warm beaten egg with hot water until 35℃ / 95F, about body temperature.
  10. Add the egg to the butter mixture in 7-8 parts. Mix thoroughly each time, on low speed.
  11. Sift ground almonds over the mixture. Sift flour too. Use a spatula to mix until smooth.
  12. Add rum, stir well. Transfer the cream to a small bowl, seal it with plastic wrap. Let it sit in a fridge overnight.
  13. [ Next Day ] Take the tart dough and the almond cream out from the fridge. Leave the almond cream at room temperature to soften. Leave the tart dough for 10-15 mins and soften it pressing. Roll it out into 3mm (0.1'') thick.
  14. Flour over the pastry and your rolling pin. Wind the dough around a rolling pin and lift. Place the dough on the pan gently and press it gently into the tart pan, trimming away any excess.
  15. Prick the bottom of the dough with a fork. Mix the almond cream lightly to soften. Put it in the pastry case and spread it. Let it sit in a fridge for 30 mins or more. Preheat an oven to 200℃ / 392F.
  16. [ For Filling ] Add boiling water to granulated sugar, stir to melt the sugar. Add sweet roasted chestnuts and dried cranberries, mix roughly. Microwave it at 600W for 30 sec.
  17. Add rum, cover it with plastic wrap, set it aside. Cut walnuts into small pieces.
  18. [ Crumble Topping ] Slice well-chilled butter. Put sliced butter, flour, ground almonds, and brown sugar in a bowl. Rub the butter into the dry ingredients to make a light breadcrumb texture. Let it sit in a fridge.
  19. [ For Assembling ] Take the tart out from the fridge. Drain the chestnuts and the cranberries in a strainer. Push the chestnuts into the almond cream.
  20. Top the cranberries and walnuts, use your palm to press lightly. Top the crumble mix along the edge of the tart.
  21. Bake it at 170℃ / 338 F for 45-50 mins until golden brown. (Preheated to 200℃ / 392F) If possible, put it on the net to bake well the bottom of the pastry.
  22. After baking, warm apricot jam for brushing. Add 1/2 tsp water to apricot jam and stir. Microwave it at 600 W for 40 sec and stir. Microwave it another 40 sec until it thickens. Immediately brush the top other than the crumble mix with the hot jam.
  23. Cool completely, remove the tart from the pan. Sprinkle powdered sugar over the crumble.
  24. Ready to serve and ENJOY!

This luxurious, pretty tart would make a perfect vegetarian entrée or appetizer served with a simple, leafy green salad - perhaps tossed in a toasted walnut oil dressing. The richness of the Stilton is perfectly complemented by the tart, fresh cranberries, toasted walnuts and sweet caramelized onion; this is a tart for special occasions that's best served warm or at room temperature. Cranberry Apple Pie With Sweet Walnut Topping recipe. Adapted From chef and author Emeril Lagasse Emeril loves to make this pie for his own family on Thanksgiving and now he shares this very special recipe with you. The combination of cranberries, apples and sweet walnut topping will make your mouth water!

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