Nut Tarts with Ginger-Oat Crust
PreP 30 min. Bake 20 min. at 350°F
Nonstick cooking spray
1 recipe Ginger-Oat Crust
1 egg, lightly beaten
¹∕₃ cup light-color corn syrup
¼ cup packed brown sugar
2 Tbsp. butter, melted
½ tsp. vanilla
²∕₃ cup coarsely chopped pecans, hazelnuts (filberts),
and/or macadamia nuts
1. Preheat oven to 350°F. Coat five 3½-inch fluted tart
pans with removable bottoms with cooking spray. Press
Ginger-Oat Crust evenly onto the bottoms and up the
sides of the prepared tart pans; set aside.
2. For filling, in a medium bowl combine egg, corn syrup,
brown sugar, melted butter, and vanilla. Stir in chopped
nuts. Pour filling into crusts.
3. Place tarts in a 15× 10×1-inch baking pan. Bake about
20 minutes or until golden. Cool in pans on a wire rack.
Remove sides and bottoms of pans before serving.
Makes 5 servings.
Ginger-Oat Crust In a medium mixing bowl beat
¼ cup softened butter with an electric mixer on medium
to high speed for 30 seconds. Add 2 Tbsp. packed brown
sugar and ¹∕₈ tsp. ground ginger. Beat until combined,
scraping sides of bowl occasionally. Beat in 1 egg white and
½ tsp. vanilla until combined. Beat in ¹∕₃ cup all-purpose
flour. Stir in ¾ cup quick-cooking rolled oats and ½ cup
To Store Store covered in the refrigerator for up to 5 days.
Focaccia with Cherries, Fennel,
This bread is best eaten on the day you make it,
which means that it's a wonderful addition to a holiday
potluck or party.
PreP 30 min. rise 1 hr. 20 min. Bake 15 min. at 450°F
1 cup warm water (105°F to 115°F)
6 Tbsp. olive oil
1 package active dry yeast
1 tsp. honey or granulated sugar
2½ to 3 cups all-purpose flour
½ cup yellow cornmeal
1 Tbsp. finely shredded orange peel
2 tsp. fennel seeds, toasted*
1 tsp. salt
1 cup dried tart or sweet cherries, chopped
2 Tbsp. turbinado (raw) sugar
1. In a 2-cup glass measuring cup stir together the warm
water, 3 Tbsp. of the oil, the yeast, and honey; let stand
about 5 minutes or until mixture is foamy.
2. Meanwhile, in a large bowl stir together 2½ cups
of the flour, the cornmeal, orange peel, fennel seeds,
and salt. Make a well in the center of flour mixture.
Gradually add yeast mixture, stirring until mixture
starts to come together.
3. Turn out onto a lightly floured surface. Knead in enough
of the remaining flour to make a moderately stiff dough that
is smooth and elastic ( 6 to 8 minutes total). Shape dough
into a ball. Place in a lightly greased bowl, turning once to
grease surface of dough. Cover and let rise in a warm place
until double in size (about 1 hour).
4. Lightly grease a 15× 10×1-inch baking pan. Gently press
dough onto the bottom of the prepared baking pan. Sprinkle
with dried cherries; press lightly. Using floured fingers,
make ½-inch-deep indentations every 2 inches in dough.
Cover and let rise in a warm place for 20 minutes.
5. Preheat oven to 450°F. Drizzle dough with the remaining
3 Tbsp. oil; sprinkle with turbinado sugar. Bake for 15 to
18 minutes or until focaccia is brown and crisp. Cool slightly
in pan on a wire rack. Cut into squares. Serve warm or at
room temperature. Makes 16 servings.
*Tip To toast fennel seeds, in a small dry skillet cook fennel
seeds over medium heat about 5 minutes or until aromatic,
To store Store in an airtight container at room
temperature up to 1 day, in the refrigerator for up to 3 days,
or freeze up to 1 month (thaw at room temperature).
CRAF T I T Line a purchased box with shredded colored paper
and place tarts on top. Wrap 1-inch-wide red twill tape
around the box, overlap ends, and secure using glue. Using
purchased wooden letters, spell desired word and secure to
ribbon using decorative mini brads. Finish with tiny felted
acorn ornaments (available at etsy.com) if desired.
NU T TAR TS WI TH
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