Gateau Engadine

Page 291

Cuisine: German/Austrian/Swiss | Course Type: Pies and Tarts

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The description of this tart is irresistible, and came out perfectly. This pushed me past my comfort level with cooking caramel and adding cream and then walnuts for the filling. The directions were spot-on and it worked out well. As before, it took me way too long to remove the walnut skins. The filling was a perfect match for the sweet cookie crust. This rich tart was the perfect ending for an elegant Christmas dinner.

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