The tart that replaced pecan pie in my thanksgiving repertoire


- 2 store-bought pie crusts
- 2 teaspoons orange zest
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup honey
- 3/4 cup toasted pistachios
- 3/4 cup toasted cashews
- 3/4 cup toasted slivered almonds
- 1 1/2 teaspoons rose water


Step 1

Begin by laying one of the pie-crust rounds on a floured surface. Sprinkle the orange zest on top, and lay the second pie-crust round on top of the first.

Step 2

Using a rolling pin, roll the crusts together until you can see the orange zest between showing through. Place the rolled out crust into a 10-inch tart pan, fitting it against the bottom and sides.

Step 3

Trim the excess dough, and place the tart shell in the freezer for 20 minutes. Preheat your oven to 350F.

Step 4

Place cream, sugar, brown sugar and honey in a heavy-bottomed saucepan. Bring to a boil, stirring until sugar dissolves.

Step 5

Continue to boil until mixture darkens and thickens slightly. Removed from the heat, add the nuts and the rose water. Pour filling evenly into crust.

Step 6

Bake tart until filling is caramel brown and bubbling all over. Transfer to a rack to cool. Enjoy!

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