Bluebird Grain Farms

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Recipe Serves 8-10


rolling pin

silicon mat or wax paper

11″  round fluted tart pan with removable bottom

heavy sauce pan


rubber spatula

parchment paper

pie weights or dry beans


Einkorn Crust

1 1/4 cup Bluebird’s Einkorn Flour

2 tablespoons of  granulated sugar

1/4  teaspoon salt

½ cup (1 stick) chilled butter, cut into small pieces

3-4 tablespoons ice water

Nut Filling

1 cup hazelnuts, halved

1 cup whole almonds

1 cup whole pecans

1 cup whole peanuts or cashews

1/2 cup whole pumpkin seeds

4 tablespoons of butter

1/3 cup granulated sugar

1/3 cup brown sugar, packed

1/4 teaspoon salt

2 tablespoons water

1/3 cup heavy cream

1/3 cup barley malt syrup (such as Eden brand)

2 tablespoons bourbon

flaked Sea salt, to taste


Heat oven to 375. Prepare the crust.

By hand: Combine the flour, salt, and sugar in a large bowl. Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles a coarse meal. Sprinkle the ice water onto the crumbly dough and, with your hands, punch the dough from the sides to the middle of the bowl to form a ball.

Transfer to a work surface. Cut the dough in half, place half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together. Gather the dough into a ball, and let the dough rest for 5 minutes.

Food processor: Cut the butter into 1-inch pieces and place them in the bowl of the food processor. Add the flour, salt, and sugar. Process until all of the ingredients are incorporated. With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly. Continue to drizzle a little water and pulse the food processor, stopping to test the dough to see if it is moist enough to hold together. As soon as the dough begins to “ball up” remove it from the processor, gather dough into a ball and let it rest  for approximately 5 minutes before rolling out.

While dough rests grease the tart pan and cut a round piece of parchment paper with a 10 ” circumference. Set aside.

Carefully roll dough out on a silicon mat or wax paper to  a 12 inch circumference.  Flip dough onto the greased tart pan. Pinch edges  firmly with your fingers.  Remove excess dough. Place parchment paper on top of dough with pie weights or dry beans to keep crust from puffing up.

Bake in the oven for 25 minutes or until crust is golden brown.  Let cool and remove parchment paper and pie weights.

Prepare tart filling

Turn oven to 350 degrees.

Combine the nuts. in a small bowl and set aside.

In a large, heavy saucepan melt the butter. Add sugars, salt, water and barley syrup. Heat over medium heat until sugars dissolve, stirring consistently. As mixture begins to boil, reduce the heat to medium and cook, stirring for 5 minutes.

When mixture thickens, and slow thick bubbles develop, remove from heat. Whisk in the cream and bourbon. Mixture will sputter and pop. Gently stir in nuts, mix together until the nuts are fully covered with the sauce.  Gently pour mixture into the prepared tart pan.  With rubber spatula spread mixture evenly onto the crust.

Bake for 15 minutes. Remove from oven and sprinkle the top with flaked sea salt. Allow tart to fully cool before serving.