WALNUT TART
This recipe is a definite winner for the nut-lovers in your family. If you prefer, you can use small (3 inch) tart pans to make six individual servings. Note: You must not overcook the cream sauce or the tart will be too hard. If you want to make the tart even more decadent, use pecans instead of walnuts. Serves 4 to 6.
1/3 cup butter, at room temperature 1/4 cup sugar 1 egg yolk, at room temperature 1 cup flour
Filling: 2 cups coarsely chopped walnuts 2/3 cup packed brown sugar 1/4 cup butter 1/4 cup corn syrup 2 tablespoons heavy cream
Preheat oven to 375 degrees. Grease a 9-inch tart pan with removable bottom.
Beat butter and sugar until light and fluffy. Add egg yolk; beat well. Gradually beat in flour just until blended; mixture will be crumbly. Press dough into bottom and up sides of pan. Bake 12 minutes.
Toast walnuts and cool. Sprinkle over bottom of baked tart shell.
In a heavy saucepan, combine brown sugar, butter, corn syrup, and cream. Bring to a boil over medium heat, stirring constantly. Boil for one minute only.
Pour mixture over walnuts. Bake ten minutes, until bubbly. Cool thoroughly before slicing.
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