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- Yields:
- 8 serving(s)
- Total Time:
- 2 hrs 40 mins
Ingredients
For the Crust
- 1 c.
all-purpose flour, spooned and leveled
- 2 tbsp.
confectioners’ sugar
- 1/4 tsp.
ground cinnamon
- 1/2 tsp.
kosher salt
- 5 tbsp.
cold unsalted butter, cut into pieces
- 1
large egg yolk
For the Filling
- 1 1/4 c.
toasted pecan halves
- 3/4 c.
toasted hazelnuts, skins removed
- 1 c.
unsweetened coconut flakes, lightly toasted
- 3/4 c.
packed light brown sugar
- 1/3 c.
honey
- 6 tbsp.
(3/4 stick) unsalted butter, cut into pieces
- 3 tbsp.
heavy cream
- 1/2 tsp.
kosher salt
Directions
1. Make the crust: Pulse flour, confectioners’ sugar, cinnamon, and salt in a food processor until combined, 4 or 5 times. Add butter and pulse until roughly the size of peas, 8 to 10 times. Whisk together egg yolk and 2 teaspoons water in a bowl. Add to flour mixture and pulse until combined, 6 to 8 times. (Mixture will be crumbly but hold together when squeezed.) Press in bottom and up sides of a 9-inch tart pan with removable bottom. Freeze 20 minutes.
2. Preheat oven to 350°F. Prick bottom of crust with a fork. Bake until golden brown, 22 to 25 minutes. Cool completely on a wire rack.
3. Increase oven temperature to 375°F. Sprinkle pecans, hazelnuts, and coconut over crust. Combine brown sugar, honey, butter, cream, and salt in a small saucepan. Bring to a boil over medium-high heat and cook, stirring constantly, 1 minute. Pour over nuts in crust.
4. Bake until bubbly and golden brown, 10 to 12 minutes. Cool completely on a wire rack.
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