Craft pumpkin tart
Total time: 1 hour, 40 minutes, plus chilling time
Servings: 16
Note: This recipe requires a 9-by-12-inch rimmed baking sheet.
Cashew tart dough
2 cups cashews1/2 pound (2 sticks) butter
1/4 cup plus 2 tablespoons sugar
Grated zest of 1/2 orange
1 egg
1 yolk
2 1/4 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon salt
1. Process the cashews in a food processor until very fine.
2. Cream the butter and sugar in a stand mixer or in a large bowl using a hand mixer.Add the cashews to the butter-sugar mixture; mix until combined. Scrape down the sides of the bowl.
3. Add the orange zest, egg and vanilla extract, scraping down the sides again. Add the flour and salt and mix until well combined.
4. Roll the dough between two sheets of parchment paper into a large rectangle, slightly larger than 12 inches by 16 inches and about 1/8 -inch thick. Place the rolled dough flat on a pan and freeze it for 2 to 3 hours until stiff.
5. Heat the oven to 350 degrees. Using a ruler, cut the dough into pieces to fit the bottom of the pan and all of the sides of the pan. Once your dough is cut into the exact dimensions, peel away one the parchment paper and fit the pieces of dough in the sheet tray. Seal any cracks by pressing the dough together with your fingertips. Bake until very golden brown, about 25 minutes. Set aside and allow to cool while you make your tart filling.
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