Cashew Tart
By: Anonymous
Published: Thursday, February 11, 2010 - 11:11am

Ingredients




cup all-purpose flour
1 tablespoon plus 1 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pea-
1 egg beaten with 1 cup ice water
2 tablespoons water
1 tablespoon flour
1 egg yolk
cup sugar
4 eggs
1 cup dark corn syrup
2 tablespoons dark rum
1 tablespoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups (10 ounces) roasted unsalted cashews

Preparation

1 In a large bowl, stir the flour and sugar together. Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal. Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers until the dough comes together into a ball. Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. Scrape up all the streaks of dough and pile them on top of one another to form a disc. Wrap in plastic and refrigerate for at least 2 hours or overnight. Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a 9 1/2-inch tart pan with a removable botto 2 Line the tart shell with aluminum foil and weight down with dried beans or pie weights. Bake for 20 minutes. Remove the foil and bake for 5 minutes longer or until lightly browned. Patch any visible holes in the shell with the reserved dough scraps. Brush the shell with Egg Wash and return to the oven for 5 more minutes, until the wash is shiny and no longer runny. Transfer to a rack to cool and lower the oven temperature to 325 degrees F. Spread the cashews in the partially baked shell and cover with the Cashew 3 Egg Wash:With a fork, mix together the water, flour, and egg yolk in a small bowl to make an egg wash. Cover and refrigerate. 4 Cashew Filling:In a large bowl, lightly beat the sugar and eggs together. Add the corn syrup, rum, and vanilla and beat just to a blend. Mix in the melted butter. 5 Yield: 8 to 10 servingsPrep Time: 50 minutesCook Time: 1 hour