• Ingredients: 31
  • Serves: 6

Musician’s tart with unsalted butter, firmly packed dark brown sugar, light corn syrup, pine nuts, toasted whole almonds, dry roasted cashew nuts, whipping cream.

Ingredients

Crust

  • 1 1/4 cups all purpose flour
  • 3 tbsps. sugar
  • Pinch of salt
  • 1/2 cup chilled unsalted butter, cut into pcs.
  • 1 egg yolk
  • 1/2 tsp. vanilla extract
  • 6 tsps. whipping cream

Fruit filling

Nut topping

Accompaniment: Sour Cream Ice Cream

  • 2 cups half-and-half
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise
  • 8 large egg yolks
  • 2 cups sour cream

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

For crust:

  1. Step 1 Mix first 3 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal.

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  2. Step 2 Blend in yolk and vanilla using on/off turns. Blend in enough cream by teaspoonfuls to form dough that begins to clump together.

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  3. Step 3 Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350°F.

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  4. Step 4 Roll out dough between sheets of waxed paper to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom.
  5. Step 5 Trim edges. Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie weights. Bake until sides are set, about 10 minutes.

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For fruit filling:

  1. Step 6 Combine all ingredients in heavy medium saucepan and bring to boil. Reduce heat and simmer 1 minute.

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For nut topping:

  1. Step 7 Preheat oven to 400°F. Cook first 3 ingredients in heavy large saucepan over low heat, stirring until sugar dissolves.

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  2. Step 8 Spread fruit filling in crust; smooth top. Set tart on cookie sheet. Spoon nut topping over. Bake until filling bubbles, about 20 minutes.
  3. Step 9 Transfer tart to rack and cool 10 minutes. Using oven mitts, loosen tart pan sides but do not remove.

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  4. Step 10 Cool tart completely in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Remove pan sides.

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Nutrition information

Calories 807 Carbohydrates 97 g (32%)
Fat 46 g (71%) Protein 9 g (18%)
Saturated Fat 21 g (104%) Sodium 109 mg (5%)
Polyunsaturated Fat 6 g Fiber 6 g (23%)
Monounsaturated Fat 15 g Cholesterol 112 mg (37%)