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| © Provided by Country Living |
By Torie Cox, Country Living
Total Time: 2 hrs 40 mins
Yields: 8 serving(s)
More Recipe: Pumpkin Tahini Pie
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
- 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.
- 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.
- 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.
- Bake until bubbly and golden brown, 10 to 12 minutes. Cool completely on a wire rack.
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