Baklava Honey-Nut Tarts

by Mary Papoulias-Platis

Post image for Baklava Honey-Nut Tarts

I have always wanted to be that pastry chef you see in the corner neighborhood bakery with his arms covered in flour with his tall white hat flopping from one side to another as he sings and bakes throughout the day…oh wake up!  Dreaming again.  So, as always I do most of my creating either in the morning shower or out in my lovely backyard while gardening.

Baklava being the king of all Greek pastries,  I do like to create different versions of this traditional dessert. My Baklava Upside Down Cake, was one example of how my silly brain works. Why not?  So, here are honey glazed assorted nut tarts perfect for that special date, Valentines Day, or one for you and one for your best friend. Enjoy these tarts warm with a scoop of heavenly vanilla ice cream.

Baklava Honey-Nut Tarts
 
Try this updated tart and surprise your family with a new twist!
Author:
Recipe type: Dessert
Cuisine: Greek
Ingredients
Filling
  • 1 cup heavy cream
  • ⅓ cup honey
  • ¼ cup granulated sugar
  • 3 tablespoons butter
  • 3 cups assorted nuts - walnuts, almonds, or pecans
  • ½ cup golden raisins-optional
Dough
  • Makes 7 -4¾ inch fluted tart shells
  • 13 tablespoons butter, cut into pieces
  • ⅓ cup confectioner sugar
  • 1 large egg yolk
  • 1 /12 cup all-purpose flour
  • 1 tablespoon heavy cream
Instructions
Tart Dough
  1. Let the butter sit at room temperature for 10-15 minutes, but still cool.
  2. Place the confectioners' sugar in a mixer or a medium bowl.
  3. Add the butter and using the paddle attachment or a hand mixer, cream the sugar.
  4. Scrape down the sides, and add the egg yolk. Scrape again.
  5. Add half the flour and beat until crumbly.
  6. Add the second half of the flour and cream.
  7. Beat until dough forms a sticky consistency.
  8. Shape the dough into a disk, wrap in plastic, and refrigerate for 45 minutes to an hour.
  9. Cut the dough into 7 equal pieces, and roll out into 5½ inch rounds.
  10. Place in tart shells,and place in the freezer for 30 minutes.
  11. Bake at 375 degrees for 10-12 minutes, to partially bake the shells.
Filling
  1. Combine the cream,honey, sugar, and butter in a small saucepan and bring to a boil over medium heat. Simmer for exactly 1 minute.
  2. Remove from the heat, add the nuts and stir to coat.
  3. Divide the nut mixture among the partially baked tarts, mounding in the center.
  4. Bake in a 375 degree oven for 20-25 minutes until the filling is bubbling round the edges.
  5. Remove from the oven and let sit for 30 seconds.
  6. Remove tart from the form and serve warm.
  7. Drizzle with honey and serve with vanilla ice cream.

 

© 2012 – 2015, Mary Papoulias-Platis. All rights reserved.

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{ 2 comments… read them below or add one }

1 Eri

They look lovely Mary!

2 Mary Papoulias-Platis

Thank-you Eri! Love to try new versions of our favorite dessert!

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