num foil. Spread the almonds on the prepared pan and toast for 2 to 3 min- utes, or until fragrant and lightly browned. Cool to room temperature. Reduce oven temperature to 350°F (180°C) and move the rack to position A.

Coat a 9-inch (23 cm) baking pan with nonstick cooking spray; line with 2 pieces of parchment, leaving a 1 to 2-inch (2.5 to 5 cm) overhang on each side. Reserve.

Pulse cooled almonds in a Cuisinart® Food Processor fitted with the metal chopping blade until ground. Add flour, confectioners’ sugar, ½ teaspoon (2 ml) salt and 1 teaspoon (5 ml) of lemon zest. Process for about 5 sec- onds, or until mixture is completely combined. Add the cold, cubed butter and pulse until mixture resembles coarse crumbs. Press into prepared bak- ing pan. Bake in the preheated oven for about 16 to 18 minutes, or until lightly browned. Remove and reserve. Reduce temperature to 300°F (150°C).

While the crust is baking, add the eggs to a medium mixing bowl. Beat with a Cuisinart® hand mixer until lightened, about 30 seconds. Add the sugar and beat until light and thickened, another 1 to 1½ minutes. Add the lemon juice, vanilla and lemon zest and mix to incorporate. Add the baking pow- der, salt, flour and heavy cream and mix until combined. Pour mixture on top of the warm, prepared crust. Bake in the preheated oven for about 25 minutes, or until set.

Dust with confectioners’ sugar before serving.

Nutritional information per square:

Calories 160 (40% from fat) • carb. 21g • pro. 4g • fat 7g • sat. fat 3g • chol. 75mg

• sod. 180mg • calc. 30mg • fiber 1g

Caramel Walnut Tart with Raspberry

and Chocolate

Makes 16 servings

2½ cups (625 ml) chopped walnuts

½recipe pâte sucrée (page 19)

1½ cups (375 ml) granulated sugar

1 cup (250 ml) water

3 tablespoons (45 ml) light corn syrup pinch table salt

½cup (125 ml) heavy cream

1/3

cup (25 ml) raspberry preserves, strained

2ounces (60 g) bittersweet chocolate, chopped

Preheat a Cuisinart® Convection Toaster Oven Broiler to 400°F (200°C) on the bake setting with the rack in position B. Line the baking pan with alumi- num foil. Spread the walnuts on the prepared pan and toast for 4 to 5 min- utes, or until fragrant and lightly browned. Cool to room temperature. Reduce oven temperature to 350°F (180°C) on the convection bake setting and move the rack to position A.

Roll out the dough into a 10-inch (25 cm) disc that is about 1/8-inch (0.3 cm) thick. Fit into an ungreased fluted tart pan. Chill in refrigerator for about 20 minutes. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Bake in preheated oven for about 20 min- utes, or until the dough underneath the parchment is no longer wet. Remove the beans/rice and parchment and continue baking until the shell is golden brown. Remove and reserve.

While the shell is baking, add the sugar, water, corn syrup and salt to a heavy-bottomed, medium saucepan. Wipe down with inside walls of the pan with a wet pastry brush to be sure that there are no sugar granules or water droplets in the pan – if the walls of the pan are not dry, it will hinder the quality of the caramel.

17

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KitchenAid TOB-60C manual Caramel Walnut Tart with Raspberry Chocolate, Ounces 60 g bittersweet chocolate, chopped
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TOB-60C specifications

The KitchenAid TOB-60C is a versatile countertop oven that combines functionality and style, designed to elevate your cooking experience. With a sleek, compact design, it fits seamlessly into modern kitchens while providing ample cooking space for various dishes.

One of the standout features of the TOB-60C is its six cooking functions, which include toast, bake, broil, keep warm, reheat, and pizza. This versatility allows users to easily prepare a range of dishes, from crispy toast to perfectly baked cookies and succulent pizza. Each function is designed to provide optimal cooking results, ensuring that every meal is a culinary success.

The TOB-60C is equipped with a powerful convection fan that promotes even cooking and reduces cooking time. This technology circulates hot air around the food, resulting in perfectly browned and evenly cooked dishes. Whether you’re baking a pie or roasting vegetables, this convection feature ensures that heat is distributed uniformly for exceptional results.

Another notable characteristic of the KitchenAid TOB-60C is its spacious interior. With a capacity to accommodate up to six slices of bread or a 12-inch pizza, the oven is designed to accommodate families and gatherings. The removable crumb tray simplifies cleanup, making it convenient for everyday use.

The oven features an intuitive dial control system, which allows users to easily select the desired cooking function and time. The digital display provides clear visibility of the settings, ensuring precise cooking every time. Additionally, the oven includes a 60-minute timer with an automatic shut-off feature, enhancing safety and preventing overcooking.

In terms of design, the TOB-60C is crafted from durable materials that are not only aesthetically pleasing but also ensure longevity. The stainless steel exterior is easy to clean and resistant to fingerprints, maintaining its polished look over time.

In summary, the KitchenAid TOB-60C stands out for its combination of versatility, advanced technologies, and user-friendly design. It is an ideal addition to any kitchen, streamlining meal preparation and enabling home cooks to explore a myriad of culinary possibilities with ease. Whether you are a novice or a seasoned chef, the KitchenAid TOB-60C is equipped to meet your cooking needs efficiently and effectively.
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