idun Posted November 7, 2016 Share Posted November 7, 2016 Decided to make a very nutty tart today.Lined a 7" cake tin with pastryMelted an ounce and a half of butter, let it cool.Beat two eggs with tablespoon of muscavado sugar. Beat in a level teapoon of cornflower. Stirred in about 100grams of ground almonds and the butter. Then added a good handful of walnuts which I'd broken into small pieces. Put that into the pastry and baked at 200C. When it was baked about 25 mins, I warmed maple syrup and drizzled it over it.Not too sweet, very nutty and a lovely change. Don't know what I would call it, but not quite a frangipane, or is it? Here it'll be the Nut Tart, which I will make again as we all like it. Link to comment Share on other sites More sharing options...
mint Posted November 9, 2016 Share Posted November 9, 2016 It does sound yummy but also probably too rich for me. But I do have some ground almonds to use up and, of course, there are always walnuts (don't I live in the south west?[:)]) The only thing I wouldn't have would be maple syrup but I do have golden syrup, so might give that a go when I have someone round to eat.In the meantime, I made mascarpone pastry today and made some little sweet half-moon shaped thingies. I used date paste (can you get that in the UK?) and flaked almonds for the insides. They were very moreish[:)] Link to comment Share on other sites More sharing options...
Gardengirl Posted November 9, 2016 Share Posted November 9, 2016 I love nut tarts, though it's a while since I had one; your nutty tarts sound as though they would really hit the spot, Idun. Those half-moon shaped thingies sound delicious too, Mint. I've not heard of date paste. Link to comment Share on other sites More sharing options...
mint Posted November 9, 2016 Share Posted November 9, 2016 Date paste is ground dates sold in 1-kilo boxes. Sometimes I just cut off a square and eat it as is.I think they use it to make those Moroccan or Algerian pastries. Link to comment Share on other sites More sharing options...
idun Posted November 10, 2016 Author Share Posted November 10, 2016 This isn't rich actually, not sweet, just very very nutty. If I have guests, I think I would serve it with a toffee sauce and ice cream. I never used to like maple syrup, I think because when I was young I had that ersatz maple syrup and it was disgusting, but I love the real stuff. I use it a lot for all sorts of things. Depending on which salad we are eating, we sometimes put some in the dressing. When I am doing the apple for a tarte tatin, I often put some maple syrup in the pan too. Link to comment Share on other sites More sharing options...
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