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Walnut and Honey Tart Tourte au Miel et aux Noix

Fava Bean Tart - la Tourte de Fèves

Carnets de cuisine du Comté de Nice
Considered part of the culinary traditions of Nice – Cuisine Nissarde - la Tourta ai Fava is a timeless dessert that requires patience and time, as the cooking takes place over two days. But the sweet result is well worth it!
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Resting Time 8 hours
Course Dessert
Cuisine Cuisine Nissarde, French, Provencal
Servings 6 people

Equipment

Ingredients
  

For the Dough:

  • 100 g Flour
  • 50 g Butter
  • 20 g Sugar
  • 1 large Egg
  • 15 g Almond Powder
  • Zest of 1 lemon

For the Filling:

  • 200 g Dried Fava Beans shelled
  • 1 zest of lemon
  • a little Grated Nutmeg
  • 1 large Egg well-beaten
  • 1 sachet of Vanilla Sugar
  • 120 g of Sugar
  • ½ Glass 4 oz of white wine
  • ½ glass of Peanut Oil
  • ½ glass of Orange Blossom Water
  • 30 ml of Branda eau de vie de mare

Instructions
 

The Day Before (make the filling):

  • Soak the beans in warm water, and cook them in cold, salted water. When cooked (about twenty minutes), drain them and pass them through a fine vegetable mill.
  • Add the other ingredients: lemon zest, grated nutmeg, egg, vanilla sugar, sugar, white wine, peanut oil, orange blossom water and branda. Mix all the ingredients well, making uniform stuffing.
  • Cover and put in the fridge overnight.

The Next Day (make the pastry and bake):

  • Taste the filling and adjust according to your taste by adding sugar and/or alcohol. The stuffing should be not too liquid and not too thick, the consistency of pancake dough.
  • Prepare the pastry base using all the ingredients and divide it into two portions.
  • Oil your pie dish and cover it with a thin layer of pastry dough, and cover the sides of the dish.
  • Add the filling in a thick layer on top of the dough and cover it with a second sheet of pastry.
  • With a little warm water, pinch the two edges of the pastry to form a small joint. Use scissors to make a few holes in the top of the pastry, brush with oil, add a sprinkle of caster sugar and bake in a hot oven 350°F – 400 °F (180°C to 200°C) for 45 minutes.
  • The dough should turn a beautiful brown, and the pie will perfume your kitchen.
  • Serve warm.
Keyword Beans, Tartes, Tarts
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