Indulge in the decadent flavors of this award-winning maple nut toffee tart. With a crisp and buttery crust, a rich and creamy toffee filling, and a crunchy maple nut topping, this tart is sure to impress any crowd. The combination of sweet maple syrup, nutty toffee, and crunchy nuts creates a harmonious blend of flavors and textures that will leave your taste buds craving for more. Perfect for any special occasion or holiday celebration, this tart is a showstopper dessert that will make you the star of the show.
Ingredients
- For the crust:
- - 1 1/2 cups all-purpose flour
- - 1/4 cup granulated sugar
- - 1/2 cup unsalted butter, cold and cut into small pieces
- - 1 egg yolk
- - 2 tablespoons ice water
- For the toffee filling:
- - 1 cup granulated sugar
- - 1/2 cup unsalted butter
- - 1/4 cup heavy cream
- - 1/4 cup pure maple syrup
- - 1/2 teaspoon vanilla extract
- For the maple nut topping:
- - 1 cup mixed nuts (such as pecans, walnuts, and almonds), chopped
- - 1/4 cup pure maple syrup
- - 1/4 cup unsalted butter
- - 1/4 teaspoon salt
Directions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the flour and sugar for the crust. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice water. Pour the egg mixture into the flour mixture and mix until a dough forms. Press the dough into the bottom and up the sides of a 9-inch tart pan. Prick the bottom of the crust with a fork.
- Bake the crust in the preheated oven for 15-20 minutes, or until golden brown. Remove from the oven and let cool.
- In a medium saucepan, combine the sugar, butter, heavy cream, maple syrup, and vanilla extract for the toffee filling. Cook over medium heat, stirring constantly, until the mixture reaches 240°F (115°C) on a candy thermometer. Remove from heat and let cool for a few minutes.
- Pour the toffee filling into the cooled tart crust. Spread it evenly with a spatula.
- In a small saucepan, melt the butter and maple syrup for the maple nut topping. Stir in the chopped nuts and salt. Cook over medium heat for 2-3 minutes, or until the mixture thickens slightly.
- Pour the maple nut topping over the toffee filling in the tart crust. Spread it evenly with a spatula.
- Place the tart in the refrigerator for at least 2 hours, or until the toffee filling is set.
- Once chilled, remove the tart from the refrigerator and let it come to room temperature before serving. Cut into slices and enjoy!
