Any-Nut Tart

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It is beautiful, but baking columnist for Food 52 Erin Jeanne McDowell calls this her "scrap tart," due to the fact that she utilized leftovers from respective bags of antithetic nuts for the filling. Using phyllo makes for an easy, shatteringly crisp crust.

Be cautious not to overbake, oregon the filling volition go rubbery and tough.

The tart tin beryllium made up to 1 time successful beforehand and kept successful an airtight instrumentality astatine country temperature. Leftovers volition support for up to 3 days more, but the phyllo crust volition go little crisp.

Adapted from "The Fearless Baker" by Erin Jeanne McDowell (Houghton Mifflin Harcourt, 2017).

Ingredients

measuring cup

Servings: 8 (makes 1 10-inch tart)

For the crust

8 sheets phyllo dough (about 14 by 18 inches), defrosted
3 tablespoons (37 grams) granulated sugar
1/2 spoon crushed cinnamon
8 tablespoons (113 grams; 1 stick) unsalted butter, melted

For the filling

5 tablespoons (71 grams) unsalted butter, melted
1 cupful (213 grams) packed airy brownish sugar
1/2 cupful (191 grams) honey
1/2 spoon good oversea salt
1 spoon vanilla extract
3 ample eggs
2 cups (255 grams) full oregon coarsely chopped nuts, specified arsenic cashews, peanuts, pistachios, pecans oregon conifer nuts; oregon a combo

Nutritional Facts

Per serving

Calories
610
Fat
37 g
Saturated Fat
14 g
Carbohydrates
68 g
Sodium
240 mg
Cholesterol
50 mg
Protein
7 g
Fiber
3 g
Sugar
53 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Fearless Baker" by Erin Jeanne McDowell (Houghton Mifflin Harcourt, 2017).

Tested by Kara Elder.

Published November 16, 2017

Updated March 16, 2026