Panforte Tarts

Name: Panforte Tarts
Yield: 18 - 24 tarts
Ingredients: Pastry; 3 cups (750 mL) Five Roses All-Purpose Flour; 1 tsp (5 mL) salt; 1 cup (250 mL) cold butter cubed; 1/3 cup + 1 tbsp (100 mL) Break-Free or 2 eggs; 2 tsp (10 mL) white vinegar; Cold water; Filling; 3/4 cup (180 mL) whole hazelnuts; 3/4 cup (180 mL) blanched almonds; 1/2 cup (125 mL) pine nuts; 1 1/4 cups (310 mL) chopped candied peel; 1 tsp (5 mL) grated orange zest; 1 tsp (5 mL) grated lemon zest; 1 tsp (5 mL) ground cinnamon; 1/2 tsp (2 mL) white pepper; 1/4 tsp (1 mL) ground cloves; 1/4 tsp (1 mL) ground coriander; 1/4 tsp (1 mL) ground nutmeg; 3/4 cup (180 mL) liquid honey; 1/4 cup (60 mL) butter softened; 1/3 cup + 1 tbsp (100 mL) Break-Free or 2 eggs beaten

This is the Panforte Tarts recipe.

Prep: 30 min
Cooking: 25 min - 30 min
Refrigeration: 15 min

Yields 18 - 24 tarts

Ingredients

Pastry
3 cups (750 mL) Five Roses All-Purpose Flour
1 tsp (5 mL) salt
1 cup (250 mL) cold butter cubed
1/3 cup + 1 tbsp (100 mL) Break-Free or 2 eggs
2 tsp (10 mL) white vinegar
Cold water
Filling
3/4 cup (180 mL) whole hazelnuts
3/4 cup (180 mL) blanched almonds
1/2 cup (125 mL) pine nuts
1 1/4 cups (310 mL) chopped candied peel
1 tsp (5 mL) grated orange zest
1 tsp (5 mL) grated lemon zest
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) white pepper
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) ground coriander
1/4 tsp (1 mL) ground nutmeg
3/4 cup (180 mL) liquid honey
1/4 cup (60 mL) butter softened
1/3 cup + 1 tbsp (100 mL) Break-Free or 2 eggs beaten

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Preparation

Pastry:

In food processor, mix together flour and salt. Add butter; pulse until mixture resembles coarse crumbs. In measuring cup, beat together eggs and vinegar; add enough cold water to measure 2/3 cup (160 mL). Add to flour mixture; process just until mixture begins to clump.

Press pastry into ball; refrigerate until chilled through. Roll out pastry between two pieces of waxed paper to 1/8 inch (3 mm) thickness. Using cookie cutter, cut out rounds and fit into 24 small or 18 large tart tins. Chill for 15 minutes.

Filling:

Spread hazelnuts in cake or pie pan, and almonds and pine nuts on baking sheet. Place both pans in 375 ºF (190 ºC) oven for 8 to 10 minutes or until nuts are lightly toasted and fragrant. Place hazelnuts in tea towel; rub off as much of the skin as possible.

Coarsely chop hazelnuts and almonds. In large bowl, mix together nuts, peel, rind and spices. Add honey, butter and eggs; stir until fruit and nuts are evenly coated. Spoon into prepared tart shells.

Bake in 375 ºF (190 ºC) oven for 15 to 20 minutes or until pastry and filling are golden brown and edge of filling is set. Let cool completely.