Thursday, December 30, 2010


And now for dessert!!!!! Yet another quick dish that can be made several hours ahead. Just reheat at about 400 degrees for a few minutes to freshen it up before serving.
1/2 stick of butter, room temperature
1/3 cup honey
2 tbl sugar
1-1/2 tsp cinnamon
1 tsp ground ginger
1 large egg
1 cup chopped walnuts
pinch of salt
1 sheet puff pastry thawed
Place oven rack in the center of the oven and preheat to 400 degrees. Line a baking sheet with parchment paper.
In a food processor, combine butter, honey, cinnamon, sugar, ginger and salt until smooth. Add the egg and pulse until combined. Add the nuts and pulse until walnuts are chopped. Don't over blend so the mixture becomes a paste - you want a crunch.
Cut the pastry sheet to make two strips about 9 x 4 inches. Roll one strip to 15 x 6 inches. With a fork make some holes in the entire surface and place on baking sheet. Spread half the nut mixture in the center and push out to within 1/2 inch on the long edges of the sheet and all the way to the end of the short sides. Fold the bare 1/2 inch over the mixture and press firmly to stick. Crimp a border with the edge of a knife. Repeat with second sheet.
Bake until the filling looks slightly dry on top and the pastry is golden brown - about 20 minutes. Slide the tarts on a rack to cool. Cut into strips and serve slightly warm.
Great with nice glass of Port!


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