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Caramel Walnut Tart

*that is not my kitchen in the video. I wish it was, however.

Before saying hi to the cows casually grazing in the field, or giving the ponies much attention, before gathering a few garden scraps for the sake of making the chickens happy or giving much of a hello to my parents, I headed straight towards the walnut trees at the mini farm that is my parent’s house.

I had never before watched the process of walnuts turning from a lime-like pod to become a buttery, slightly bitter nut that I know and love. The shadow that the large leaves provided was a perfect canopy to escape the warm summer sun. In the spring we watched a flourishing insect community take roost among the branches – some bad, most good. I examined every change and anticipated when they would finally be ready, all the while gathering recipes in my mind.

Then one day when the days were gray and the ground was wet it happened. I got a text from my mom with an image of walnuts half out of their greenish-brown coverings, strewn all over the green carpeted floor under the tree, “they’re ready.”

Before long the five of us we’re making an hour long trek to the little farm with fresh walnuts as the mission. Well, it was my mission any way, I’m sure the kids were more excited about pony and tractor rides. Either way we were all eager and excited to stretch our city legs on the farm.

Ivy and I fetched a deep wicker basket from my mom’s collection and quickly headed towards those trees. Her black boot covered feet found balance difficult as she had only recently discovered walking. Quickly realizing the mission she proudly plopped walnuts into the basket even if it meant taking one out only to plop it in again. She noticed the joy on my face and collected as many as she could understanding that something delicious was to become of these wet and wrinkled shells.

Ivy was right, something delicious did become of those walnuts. A caramel walnut tart. In my mom’s kitchen we made a vanilla scented butter crust. The sort of crust you dream about. One that doesn’t require cold butter and delicate hands and hours to chill. I’ve been known to force people to time me while making this crust – they oblige and it’s about 30 seconds. All the ingredients get dumped and stirred together, then the wet dough is patted into form. It bakes with no fear of shrinking and awards your minimal efforts with a lightly sweet, tender bite.

While the crust baked Ivy and I whisked together bittersweet chocolate, cream and creme fraiche anticipating the desire for a dark, bitter taste to balance the sweet caramel. We ate it, although not necessary. Both she and I are not ones to turn down chocolate.

Let’s talk for a moment about caramel. It can be intimidating, right? It is one of my favorite things to teach as so many are afraid to try but when they see how easy it can be it opens up a world of possibilities for them.

We start with a large, very clean sauce pan. If there is any fear of residue, wipe the interior with lemon juice or vinegar using a clean dish towel. All the utensils involved in making a caramel should be impeccably clean. In the restaurant this was the reason why we required a set of spatulas separate from the savory side – a speck of leftover anything can wreak havoc on a pot of perfectly golden caramel.

Next add your sugar, lemon juice and enough water to enable the sugar to reach the consistency of wet sand. If you add too much water don’t worry, it will just take a bit longer to caramelize. During the next few steps I like to use my hands so that I can really feel where the sugar is and what is happening in my pan – a spatula works fine if you are opposed to sugar fingers.

Stir the sugar, lemon juice and water until completely combined. Wipe down the sides of the pan with more water until you don’t feel or see any sugar granules clinging to the side. What we are fighting against is crystallization – it’s the enemy of a smooth caramel. It’s the enemy of most candy making actually. Crystallization happens when sugar caramelizes at different points. So if you have sugar that is nearly caramelized and a granule falls into the pan from off the side you may have a problem. Now, in saying all this I don’t mean to add to the intimidation of caramel making but simply to inform you of the problem and give you the proper ways to avoid it.

At this point crank up the heat and don’t touch the pan. Let the sugar dissolve then boil like crazy but don’t walk away. It happens quickly and there is no coming back from a pan of burnt sugar.

If around the sides of the pan you notice some color but the middle remains colorless, carefully swirl to mix.

The caramel is done when it has reached the color of a penny – a deep amber. You can go lighter but I like to take it to the edge, teetering the line of bitter and sweet.

Turn off the heat and add the butter, cream, and creme fraiche. You will see why we use a large pan at this point as the caramel bubbles up madly at the addition of the cold fats. Stand back until it has calmed down then carefully swirl the pan to combine. Then you are done. Perfect caramel.

Unless you are okay with warm caramel puddling all over your plate, the only down side to this recipe is needing to wait. We couldn’t and didn’t with no complaints of puddled caramel. Being a resourceful bunch we used the crust to help mop up the mess.

My recommendation is joining this rich tart with a lightly sweetened cream. If you like the mature tang of creme fraiche add a heap of that to the cream you are whipping, I find it settles the intensely sweet caramel nicely.

This tart made the long wait for ripe walnuts completely worth it. That and seeing my baby girl clenching those golden shells around her pudgy fingers. I’m already excited for next year’s harvest.

Caramel Walnut Tart

Tart shell makes enough dough to for a 9” or 10” tart ¼ cup powdered sugar ½ cup butter (melted) pinch salt ½ tsp vanilla 1 cup flour In a medium bowl stir together all the ingredients. The dough will be quite wet but can easily be pressed into a tart pan or spring form pan. Bake at 350*F for about 20-25 minutes or until lightly golden. Let cool. Chocolate Glaze Not necessary to make this tart a memorable one but really what isn’t improved upon by the addition of chocolate? ½ cup heavy whipping cream ½ cup cream fraiche 7 ounces bittersweet chocolate, chopped Add the chocolate to a medium bowl. In a small sauce pan, heat the cream and creme fraiche over medium heat. Watch carefully as cream tends to bubble up and boil over quickly. When bubbles appear all over the surface, remove from the heat and immediately pour over the chocolate. Let sit for 1 minute the whisk to combine. Can use immediately or store in a covered container in the fridge for 2 weeks. Makes a great ice cream topping or hot chocolate base. Caramel Filling The recipe in the video had double the caramel but I found it to be a bit too much. As it is this recipe is quite rich but I like this ratio of crust, caramel, and cream much more pleasant. 1 cup sugar 1/4 cup water 1 tbl lemon juice 1/4 cup (1/2 stick) butter, cut into pieces ¼ cup heavy cream 1 tablespoons crème fraîche 1 cup walnuts, toasted, roughly chopped Place sugar, water, and lemon juice in a heavy, large saucepan. Stir to combine. Wash down the sides of the pan until no sugar remains. Set on high heat and boil without stirring until syrup is deep amber color, about 7-10 minutes depending on the power of your stove and the pan you use. If the sugar around the sides begin to caramelize more rapidly, gently swirl the pan to mix. Remove from heat. Whisk in butter, cream and creme fraiche (mixture will bubble vigorously). Stir in walnuts. Let cool until slightly thick before pouring into prepared crust. Let cool until caramel is set. If you are really eager you can pop it in the refrigerator for a bit. Serve with lightly whipped cream.

Reliving the details: Morocco

Atlas Kasbah, Agadir

Anticipating what is said to be one of the worst snow storms that Seattle has seen in decades I find myself sitting on the couch, waiting for the snow with a beer in hand and falling deeply back into the images from Morocco. I have so much more to share with you all and I feel that if I don’t do it now it may never happen as February brings with it a new set of fun excursions. (!!)

Using my journal from that trip as a guide I’m reliving the details. At the end of each day I made a scattered list of all that that day entailed. I’ve learned from previous experiences that I tend to quickly forget the details and it’s in those where the real journey lies.

Each day was packed full of new sites, new sounds, and not enough sleep, leaving little time to write so what I do have written down is quite cryptic but it’s enough to help me return to that place.

On the fourth day we woke up at the Atlas Kasbah in Agadir. The stucco-like facade covered an exterior that resembled a castle. The surrounding landscape reminded me of the Umbrian region of Italy where I would look out over the cliffs of Orvieto and see vineyards, monasteries, and long winding roads leading to places I wanted to explore. Here the rolling hills weren’t covered in grape vines but of Argan trees and plants that looked prickly even from the distance of where I stood. The varying brown hues and absence of much green was a welcoming reminder that I was indeed in Africa.

The Atlas Kasbah is the dream of a husband and wife team. The kasbah is welcoming and immediately sets the scene of a place for respite and rejuvenation. I encouraged such behavior and found myself laying by a pale blue pool in the middle of November having just had a traditional Moroccan spa treatment. I lay back in the chaise for a moment soaking in the warmth of the sun and this rare moment of complete and utter relaxation.

You see those moments are a distant memory when three children are my daily routine. I was torn between the desire to just sit in that moment or record a few of the details in my journal as a way to sort of safe-keep that moment so I could live off of it for the months to come.

I anticipated the points in my days when I would need to stop and find a piece of that sun-filled happy place in order to find perspective in the midst of a messy house, screaming children, and an uncooked dinner.

Briefly I wrote of that hot sun and how the gentle breeze would interrupt at just the right moment, never allowing you to get too hot but making you miss its warmth before it returned. It took only a few seconds but I wrote of the pool and the vibrant gardens, the rosy orange glow of the kasbah at sunset, and the smell of Moroccan basil – softer and more subtle than our varieties. Then I lingered in that place cementing it in my mind and appreciating every aspect of it.

The scribbled details weren’t much but as the snow threatens and the kids perform their nightly regime of warding off sleep I am so thankful that I wrote.

Our last two days were in Marrakech and it is here that I vowed to return to this country. It seems that in every foreign country I visit it is always the city that I most love. The energy of its people, the sounds of excitement and life, and the smells; so inviting, yet so different.

I found it hard walking as with every step I found an image that I wanted to preserve. The colors filled me with inspiration in shades of blue and orange. I picked up a few items in the souk to help me relive fragments of Morocco and its culture – a tagine, spices like harissa, and ras al hanout, mint tea, and a pair of vibrant orange pointed shoes that I wear around our house daily.

At the end of our day we found silence and calm at the Four Seasons. I snuck deep into the bed eagerly anticipating the nightly Facetime date with my family. Over the phone I kissed and hugged each of my kids. I talked to a very tired husband who spoke freely of how excited he was that only two days separated us. I was excited too but also fearful.

Right after the page in my journal detailing the scene surrounding me and the warm Moroccan sun I wrote, “I’m afraid to leave for fear I’ll never return.”

It goes without saying that I missed my family it’s just that I wasn’t ready to leave. I wanted them to fetch a plane and meet me in Morocco instead of me heading home.

What better way to leave a place than not wanting to leave? The memories of that place are forever set to induce a pleasant longing. When you talk to others about it your entire face lights up and your insides swell. It becomes a mission, of sorts, to encourage others to venture there and demand they take you with them when they do go.

I do hope to return, but for now I am living in the details and in the feeling of never wanting to leave that place.

*update* The snow came and we’re at about 5 inches or so. For Seattle that’s life changing.

*Also, I made a blurb book from images from my trip. Many you’ve seen on the blog. The reason I tell you is more of a suggestion of what to do with travel photos. Instead of sitting on my computer I now have a beautiful coffee table book to peruse at my leisure and to share with others. As far as I know you can purchase the book if you want but I don’t make much, if any, money on it. Just wanted to share.

*Finally, thank you. I feel as if I forced you all to sit through my travel slideshow but rather than fall asleep and roll your eyes (well, maybe some of you did that) I was overwhelmed by the gracious responses to these posts. Thanks so much for encouraging me to share.

*Last thing, I promise. I was graciously sent to Morocco by the Moroccan tourism board. All photos and words are my own.

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Caramel Walnut Tart

Caramel Walnut Tart

Caramel Walnut Tart

Reliving the details: Morocco

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