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Seminara's Honey Walnut Tart
with Vanilla Gelato |
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Owner's David and Victoria Brai of Seminara's are both Graduates of
the Culinary Institute of America, and have lived in Connecticut for the past 16 years.
They have a combined 48 years of experience in the food service industry.
Victoria is a former manager of Garelick and Herbs in Westport where she kept the customers
coming back with her attention to detail and her commitment to service.
David is a journeyman chef who was instrumental in the opening of Gusto's in Milford in 1992,
The Red Lion of Ridgefield in 1994, and Acqua of Westport in 1996. They are both adding
their personal touch to the upscale Italian food as the Chef owners at Seminara's.
In 1995, David spent some time in Italy where he experienced first hand the techniques
used in preparing classic dishes. Over the years he has worked closely with his Mother
Leda learning to adapt the Sicilian influence for use in his dishes.
"The finest freshest ingredients treated with respect and integrity to allow their
essence to shine through".
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The Recipe for Honey Walnut
Tart |
| Tart Dough |
|
1 lb. Butter
10 oz. Sugar
2 Eggs
1.5 lb. Cake Flour
¼ tsp. Baking Powder
pinch salt
¼ tsp. Vanilla |
1.) Mix butter and sugar until smooth, add
vanilla and eggs 1 at a time.
2.) Then add Sifted flour, salt, baking powder mix until dough starts to form. Do not over
mix. |
| Walnut Filling |
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½ lb. Butter
½ lb. Light Brown Sugar
2 oz. Sugar
6 oz. Honey
1 lb. Walnuts
2 oz. Heavy Cream |
1.) Bring to a boil; the butter, sugar and
honey. Cook for 5 minutes. Fold in the nuts and cream. |
| To Prepare Tart for Baking |
First roll out dough and lay into a ½ sheet pan that is lined
with parchment paper. Lay another piece of parchment on top of dough and weigh down with
dry beans.
Bake dough at 350 for 15-20 minutes allow to cool, remove beans and add the walnut
mixture. Bake again for 15-20 minutes. Serve warm with ice cream. |
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