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A Recipe for
Mediterranean Nut Tart
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Food Tip |
This Recipe for Mediterranean Nut Tart is one of thousands in the Recipes-to-go Dessert Cookbook.
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
If you enjoy this Mediterranean Nut Tart Recipe - you should enjoy the recipe collections you can find on the websites below:
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
This is a recipe for Mediterranean Nut Tart from the recipe cookbook of Recipes-to-go (Dessert)
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
Herb Tip |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
: ***crust***
1 1/2 c flour
1 1/2 TB sugar
11 TB butter
1 1/2 ea egg yolk -- mixed
2 TB ice water
1 1/4 c cream
1/2 c sugar
4 1/2 TB Dark brown sugar
4 1/2 TB honey
3/4 ts anise seed
2 ts vanilla
2 1/4 oz pistachio nuts
2 1/4 oz pine nuts
2 1/4 oz almonds
2 1/4 oz walnuts
2 1/4 oz figs, dried -- Calmyrna
: preferred
Mix flour and sugar together.Cut in butter until mixture resembles
coarse cornmeal. Mix in yolk and water mixture until mixture will
form into a ball.
Cover with plastic wrap and chill for app. 30 minutes. Roll out to
about 1/8 inch thick. Fit gently to an 11 inch tart pan. Chill 15
minutes in freezer. Cover with foil and fill with dried beans for
blind baking. Bake 10 to 15 minutes at 400=B0 until set. Remove
beans and foil and bake an additional 15 minutes until golden. Remove
from oven. Combine and cream together sugars, vanilla, honey, cream
and anise seed in a heavy saucepan. Cook, stirring, over low heat
until sugars dissolve. Bring heat to medium-high and boil until
mixture thickens and darkens slightly. Stir in fruit and nuts. Spoon
mixture into baked tart crust. Bake 20 to 25 minutes at 400 degrees
until a deep amber color.
Recipe By : Cheff Jeff
From:
Serves: matejka@bga.Com (Anita A. Matejkadate:
Mediterranean Nut Tart Recipe brought to you by Recipes To-Go