Caramelized-Honey Nut and Seed Tart - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Claire Saffitz
Yes, a press-in crust is easier to make and handle than a buttery dough that you have to roll out, but there's still some technique to doing it correctly.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 2 large egg yolks
Instructions
- Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.
- Beat egg yolks with 1 tablespoon water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces.
- Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15 –20 minutes.
- Preheat oven to 350 °F. Prick bottom of dough in a few places with a fork and bake until golden all over, 20 –25 minutes. Transfer pan to a wire rack. (Leave oven on if you're not making the crust ahead and are making the filling next).
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