I love the start of autumn. After the long, hot days of summer we are starting to feel the definitive change in the air which signals another season is upon us. A sugar walnut tart lashed with maple walnut icecream is an end of dinner show-stopper.
Check out Bevan's whole autumn dinner.
Pastry
| 175 g | Unsalted butter, at room temperature |
| 75 g | Icing sugar |
| 2 | Egg yolks |
| 250 g | Flour |
| 1 Tbsp | Water, cold |
Filling
| 540 g | Soft brown sugar |
| 380 ml | Cream |
| 3 Tbsp | Plain flour |
| 75 g | Butter |
| 3 | Eggs |
| 1 | Egg yolk |
| 150 g | Walnuts, chopped (Main) |
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Directions
- Place the butter, icing sugar, egg yolks, flour and cold water in a mixing machine bowl and mix on low speed with the paddle attachment until the pastry comes together to form a dough. Knead lightly, roll into a ball, wrap in plastic wrap and refrigerate for 30 minutes or overnight.
- Heat oven to 200C. Place brown sugar, cream, flour and butter in a small pot and bring to the boil over a medium heat. Remove from heat and allow to cool slightly.
- Unwrap pastry and slice thinly. Lay slices into a 28cm tart tin with a removable base and press to cover tin. Ensure pastry is evenly and thinly spread, about 2mm thick. Remove excess from edges.
- Whisk eggs and egg yolk in to the sugar mixture and pour into pastry-lined tin. Sprinkle with walnuts and bake for 10 minutes before reducing oven temperature to 175C and cooking a further 30 minutes or until golden and just set. Remove from oven, allow to cool and serve with icecream.
tip
Check out Ray McVinnie's video on'How to make chocolate shards'
