For the pastry shy, this tart is salvation. It looks like jewels set in amber, with its candy bar mosaic of five kinds of nuts embedded in buttery caramel slicked over a tender crust, which is where salvation comes in. There is no rolling pin in sight. You pat the crust into the tart tin with your fingers.
There’s a special place in our hearts for recipes that have withstood the test of time. This tart is among the best of them, having remained virtually unchanged since I discovered it in the 1980s. In fact, the only thing I do differently now is sprinkle a little coarse salt on top for even more sweet-salty bliss. The filling couldn’t be improved if I tried.
Cook to Cook: Make the pastry one day in advance.
Wine: The richness of the caramel and the meatiness of the nuts makes an aged tawny port sing with this tart. If you can spring for it, a 20-year-old tawny from Portugal would be the best choice. That said, most Portuguese 10-year-old tawnies are terrific as well.
The tart holds 4 days, but is best served the day it’s baked.
From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 American Public Media.
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