Recipe handed down from my great great grandmother. Every Thanksgiving and Christmas I make four of these; one goes to our son, two go to his friends, one is for our house.
Buttermilk Pie
2 sticks melted butter
3 3/4 cups Sugar
1/2 cup Flour
6 eggs
1 cup Buttermilk
1 tsp Vanilla
Sift together sugar and flour; mix in remainder of ingredients. Pour into two unbaked deep pie shells. Bake on bottom shelf for one hour.
Caramelized Nut Tart
INGREDIENTS
Crust Ingredients:
1 1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon vanilla extract
3-4 tablespoons ice water
Filling Ingredients:
1 1/4 cups sugar
1/4 cup water
2/3 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
1 tablespoon honey
1 teaspoon vanilla extract
1 cup walnuts, coarsely chopped
1/2 cup pecans, coarsely chopped
1/2 cup slivered blanched almonds
Whipped cream (optional)
9 1/2 inch tart pan with removable bottom
Crust:
1 Place flour, sugar, cinnamon, nutmeg, and salt in a food processor, and pulse until mixed. Add the pieces of butter and pulse until the mixture resembles a coarse meal. Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 2 hours.
2 Preheat oven to 375°F. Roll dough out on floured surface to 12-inch round. Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming high-standing double-thick sides. Pierce dough all over with fork. Freeze 15 minutes.
3 Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to rack; cool. Increase oven temperature to 400°F.
Filling:
4 Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Reduce heat to medium.
Gradually whisk in cream (mixture will bubble). Stir until caramel is smooth. Add butter, honey and vanilla. Stir until well blended. Mix in all nuts.
5 Pour caramel mixture into crust. Bake until entire filling bubbles, about 20 minutes. Cool completely on rack.
Serve with whipped cream (optional).
Yield: Serves 10.
I sprinke a small handful of fresh raspberries on buttermilk pie before i bake it. Oh my, is that delicious!
I sprinke a small handful of fresh raspberries on buttermilk pie before i bake it. Oh my, is that delicious!