{"id":801117,"date":"2019-11-07T11:00:36","date_gmt":"2019-11-07T18:00:36","guid":{"rendered":"https:\/\/www.summitdaily.com\/?p=374125"},"modified":"2019-11-07T11:00:36","modified_gmt":"2019-11-07T18:00:36","slug":"high-country-baking-maple-walnut-tart","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/ksmt\/local-news\/high-country-baking-maple-walnut-tart\/","title":{"rendered":"High Country Baking: Maple walnut tart"},"content":{"rendered":"<figure class=\"wp-block-image p402_hide\">\n<div class=\"caption-container\"> <img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"741\" src=\"https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/11\/col-dawson-sdn-110719-1024x741.jpg\" class=\"attachment-large size-large wp-post-image\" alt srcset=\"https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/11\/col-dawson-sdn-110719-1024x741.jpg 1024w, https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/11\/col-dawson-sdn-110719-300x217.jpg 300w, https:\/\/cdn.summitdaily.com\/wp-content\/uploads\/sites\/2\/2019\/11\/col-dawson-sdn-110719-768x556.jpg 768w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"><figcaption><strong>This delicious maple walnut tart is a great way to celebrate the season.<\/strong><br \/><em>Vera Dawson \/ Special to the Daily<\/em><\/figcaption><\/div>\n<\/figure>\n<p>The holidays are<br \/>\ncoming, and this tart is a great way to celebrate the season. It\u2019ll make any<br \/>\nmeal more festive. Walnuts, brown sugar, coffee and maple syrup combine to make<br \/>\neach bite heady with delicious contrasts \u2014 bitter against sweet and crunchy<br \/>\nagainst smooth. It has all the richness and wonderful gooeyness of pecan pie<br \/>\nbut with more complex flavors and less cloying sweetness. Some claim it\u2019s<br \/>\ndownright memorable.<\/p>\n<p>Ingredients matter,<br \/>\nso use fresh walnuts, soft, lump-free brown sugar and Grade A dark maple syrup,<br \/>\nwhich has a more robust taste than the one we use on our pancakes.<\/p>\n<p>The viscous filling that makes this tart so appealing also can be its downfall because it can stick to the pan, gluing the tart in place once it\u2019s baked. But there\u2019s no need to panic. You can avoid this disaster if you carefully follow the directions in the first step and use a tart shell that is made with an egg, which makes the dough less permeable. I\u2019d be happy to send you my recipe for one if you email your request to me.<\/p>\n<p>This recipe works at any elevation. Make in a 9-inch nonstick tart pan with a removable bottom and 1 1\/4-inch tall sides.<\/p>\n<p><strong>Tart shell crust<\/strong><\/p>\n<p>Use your favorite<br \/>\ntart shell crust recipe with one egg white, beaten to froth<\/p>\n<p><strong>Filling<\/strong><\/p>\n<ul>\n<li>3\/4 cup pure Grade A dark maple syrup<\/li>\n<li>2 tablespoons ground coffee<\/li>\n<li>2 tablespoons unsalted butter, softened<\/li>\n<li>3\/4 cup packed light brown sugar<\/li>\n<li>3 large eggs, beaten to combine<\/li>\n<li>1 1\/2 teaspoons vanilla extract<\/li>\n<li>1 cup walnuts, broken or coarsely chopped<\/li>\n<li>20-30 whole walnuts, optional<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>1. Grease the bottom<br \/>\nand sides of your pan. Prebake the tart shell, according to your recipe\u2019s<br \/>\ndirections but don\u2019t prick the bottom of the unbaked crust if directed to do so.<br \/>\n(You don\u2019t want the sticky filling to seep through the holes and stick to the<br \/>\npan.) As soon as you take the fully baked shell out of the oven, brush it with<br \/>\nthe frothed egg white (you may not use it all) while it\u2019s hot, covering the<br \/>\nbottom and the sides well. Then stick it back in the turned-off oven for 3-4<br \/>\nminutes. The egg will cook, forming a shield that will help prevent the filling<br \/>\nfrom seeping through the crust and sticking to the pan. Remove the pan from the<br \/>\noven and let the baked crust cool completely.<\/p>\n<p>2. Prepare the filling:<br \/>\nHeat the oven to 350 degrees with a rack in the center position. Line a cookie<br \/>\nsheet with foil and set it aside. Combine the maple syrup and ground coffee in<br \/>\na small saucepan and heat to almost boiling on a stovetop. Set aside to cool<br \/>\nslightly. Using an electric mixer, beat the butter and brown sugar until fully<br \/>\nblended. Add the beaten eggs, about 3-4 tablespoons at a time, beating at a low<br \/>\nspeed to avoid air bubbles until fully incorporated after each addition. Strain<br \/>\nthe maple syrup and coffee into the mixture until only coffee grounds remain in<br \/>\nthe strainer. Add the vanilla and mix at low speed until combined.<\/p>\n<p>3. Scatter the cup of broken\/chopped walnuts over the bottom of the cooled tart shell, distributing them evenly. Slowly and gently pour the filling over them to about 1\/2-inch from the top of the crust. You might have some left over, depending on the depth of your pan.<\/p>\n<p>4. Place the tart on<br \/>\nthe foil-lined baking sheet and bake until the filling is set but still jiggles<br \/>\nslightly in the center when the pan is gently shaken. Don\u2019t overbake, or you\u2019ll<br \/>\nlose the tart\u2019s all-important gooey texture. As it bakes, keep an eye on the<br \/>\ntart shell. If it\u2019s getting too dark, cover it with strips of aluminum foil<br \/>\nwhile the filling finishes cooking. This could take 30-40 minutes depending on<br \/>\nthe depth of your pan and the temperature of the filling when placed in the<br \/>\noven.<\/p>\n<p>5. Remove the baked tart to a rack. If desired, decorate the top with whole walnuts, gently pressing them into the tart while the filling is soft and warm. Let the tart cool completely and then refrigerate, covered, until serving. The tart cuts most easily when chilled but should be served lightly warmed. Vanilla ice cream, unsweetened whipped cream or cr\u00e8me fraiche are good accompaniments.<\/p>\n<p><em>Vera Dawson\u2019s column \u201cHigh Country Baking\u201d publishes biweekly on Thursdays in the Summit Daily News. Dawson is a high-elevation baking instructor and author of three high-altitude cookbooks. Her recipes have been tested in her kitchen in Frisco, where she\u2019s lived since 1991, and altered until they work at elevation. Contact her at <a href=\"mailto:veradawson1@gmail.com\">veradawson1@gmail.com<\/a>.<\/em><\/p>\n<p><a href=\"https:\/\/www.summitdaily.com\/opinion\/high-country-baking-maple-walnut-tart\/\" target=\"_blank\" rel=\"noopener noreferrer\">via:: Summit Daily<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This delicious maple walnut tart is a great way to celebrate the season.Vera Dawson \/ Special to the Daily The holidays are coming, and this tart is a great way to celebrate the season. It\u2019ll make any meal more festive. Walnuts, brown sugar, coffee and maple syrup combine to make each bite heady with delicious [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[99],"tags":[],"class_list":{"0":"post-801117","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-local-news"},"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-08-01 11:49:59","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"KSMT The Mountain","distributor_original_site_url":"https:\/\/alwaysmountaintime.com\/ksmt","push-errors":false,"_links":{"self":[{"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/posts\/801117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/comments?post=801117"}],"version-history":[{"count":0,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/posts\/801117\/revisions"}],"wp:attachment":[{"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/media?parent=801117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/categories?post=801117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alwaysmountaintime.com\/ksmt\/wp-json\/wp\/v2\/tags?post=801117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}