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CARAMEL NUT PIE

Any combination of nuts will work nicely in this sweet and satisfying winter tart.

For the crust

• 1 1/2 C all purpose flour
• 2 tbls sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 C (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
• 1 tsp vanilla extract
• 3 tbls (about) ice water

For the filling

• 1 1/4 C sugar
• 1/4 C water
• 2/3 C whipping cream
• 2 tbls (1/4 stick) unsalted butter, cut into small pieces
• 1 tbls honey
• 1 tsp vanilla extract
• 1 C walnuts, coarsely chopped
• 1/2 C pecans, coarsely chopped
• 1/2 C slivered blanched almonds
• 1 oz. chopped good-quality white chocolate
    (such as Lindt or Baker's)
• Whipped cream (optional)

CRUST:
Mix flour, sugar, cinnamon, nutmeg and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Mix in vanilla and enough ice water by tablespoon fulls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 2 hours.

Preheat oven to 375°F. Roll dough out on a floured surface to a 12-inch round. Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. Fold the overhang in and up, and press, forming high-standing double-thick sides. Pierce dough all over with a fork. Freeze 15 minutes.

Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to a rack to cool. Increase oven temperature to 400°F.

FILLING:
Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, then increase the heat. Boil without stirring until caramel is a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan, about 9 minutes. Reduce heat to medium.

Gradually whisk in cream (mixture will bubble). Stir until caramel is smooth. Add butter, honey and vanilla. Stir again until well blended. Lastly, mix in all the nuts. Pour caramel mixture into crust. Bake until filling bubbles throughout, about 20 minutes. Cool completely on a rack.

Stir the white chocolate in the top of a double boiler set over hot water until just melted and smooth. Remove from stove. Using a fork, drizzle chocolate decoratively over tart. Let stand until chocolate is set, about 30 minutes. (Can be made up to 12 hours ahead. Let stand at room temperature.) Top with cream before serving, if desired. Serves about 10.

WINTER FRUIT COMPOTE

A bright taste of fruit for dreary cold days  

• 1 (12oz) bag fresh cranberries
• 2 firm pears (Anjou are good), peeled (optional),
     cored, and diced
• 1/2 C dried apricots, diced
• 1 C black raisins
• 3/4 C sugar
• 1/2 C freshly squeezed orange juice
• 1 tsp ground cinnamon
• 1 1/2 tbls Grand Marnier liqueur

Place all of the ingredients except for the Grand Marnier in a large pan (12″ diameter, at least 3″ deep) on medium high heat and bring to a boil. Stir constantly as it thickens, until the tracks left by the spoon do not fill immediately. Cook another 2 or 3 minutes. Remove from heat and stir in Grand Marnier.

Spoon into a large bowl and press a piece of plastic wrap onto the surface. Cool to room temperature. Store in an airtight container in the fridge for up to a month. Can be used cold, room temperature, or warmed. Makes about 5 cups.

NOTE: Compote is delicious even without the liqueur, which does, however, heighten the taste.

WINTER DESSERT FRUIT TARTS

Adding the compote to pastry makes an easy winter party treat.

• 5 C fruit compote, see above (about 1/2 C per pastry)

• Puff pastry shells, about 1 doz.

• whipped cream

• fresh mint sprigs

• nutmeg

Prepare puff pastry shells as directed on the box (egg wash and bake at 400 degrees until golden, 20-25 minutes). Allow them to cool for 5 minutes. Use a sharp paring knife to cut along the circle at top. Remove the top and a little bit of the inside, like coring an apple.

Fill pastry with winter fruit compote. Serve warm or room temperature. Garnish with whipped cream, mint, and a sprinkle of nutmeg.