Roasted Walnut and Candied Ginger Tart
I saw this recipe on Epicurious while looking for something to do with the pound of organic walnuts I ordered. It calls for candied lemon, lemon juice and zest among other things. I happened to have some candied ginger around and thought that would make a great substitute along with the orange zest and juice to give it a more floral flavor. It really is the perfect blend of winter flavors, and I was hoping to use the first satsumas of the season.
I really can’t get enough satsumas. My stepbrother’s father owns a small organic farm in Santa Barbara where he grows avocados and satsuma mandarins. At Christmas time my brother would bring a box of satsumas up to my dad’s house in Sandpoint, Idaho. Surrounded by feet of snow and cozied up by the fire we’d eat half the box in a day. Each satsuma practically peeling itself, falling out into my waiting hand.
With the weather like it is, a fresh orange is a great reminder of warmer times. The citrus that comes in our box is usually of such great quality and flavor that it rarely makes it past breakfast. If I’m planning on using some for juicing, cooking or baking I’ll often double my order or add some more to my box.
Although baking has never been my forte, the flavors and simplicity of this recipe enticed me to give it a try. That way I can show up at mom’s with a box of good food and a sweet treat!
- For Crust:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 5 tablespoons (or more) ice water
- For Filling:
- 3 cups toasted walnuts, chopped
- 1 1/2 cups (packed) golden brown sugar
- 2 tablespoons finely chopped candied ginger
- 2 teaspoons finely grated lemon peel
- 1 1/2 teaspoons finely grated orange peel
- 3 large eggs
- 3 tablespoons honey
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 egg, whisked to blend with 2 teaspoons water (for glaze)
- Preparation for crust:
- Blend flour and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Add 5 tablespoons ice water; process until moist clumps form, adding water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap in plastic; let stand 1 hour (do not chill).
- Preparation for filling:
- Mix first 5 ingredients in medium bowl. Whisk eggs, honey, lemon juice, and orange-flower water in another medium bowl. Add egg mixture to nut mixture; stir until well blended.
- Position rack in center of oven and preheat to 400°F. Roll crust out on lightly floured surface to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom, allowing crust to drape over pan. Pour filling into crust, spreading evenly. Fold edges over filling, pleating as needed. Brush with egg glaze.
- Bake tart until filling is deep golden and almost set, about 40 minutes. Transfer to rack; cool 15 minutes. Carefully insert small knife between top edge of crust and pan sides in several places to loosen tart. Gently push up on tart bottom to release tart from sides of pan. Cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut tart into wedges.