Buttertart Pie

Haven't tried yet, but was is the Bakefeast 2003 mini cookbook. I will most likely use raisins instead of walnuts.

• Ready In: 1 hr
• Serves: 10

Ingredients

• 1 1⁄4 cups flour
• 1⁄2 cup ground walnuts
• 2  tablespoons brown sugar
• 1⁄4 teaspoon salt
• 3⁄4 cup  cold butter, cubed
• 1  egg yolk
• 2  tablespoons water

• Filling

• 1  cup dark brown sugar
• 2  teaspoons cornstarch
• 4  eggs
• 1  cup corn syrup
• 1⁄4 cup butter, softened
• 2  teaspoons vanilla
• 1 1⁄2  chopped walnuts

Directions

1. PASTRY: In the bowl of a food processor fitted with a metal blade, pulse to combine the flour, walnuts,brown sugar and salt.
2. Add butter and pulse until mixture resembles coarse crumbs.
3. Whisk egg yolk with water and with motor running, pour into flour mixture.
4. Blend for 10 seconds.
5. Press dough into a 2 inch deep, 8 1/2-inch tart pan with a removable bottom, or a deep dish 9 1/2-inch glass pie plate.
6. Refrigerate for 15 minutes.
7. Preheat oven to 375°F
8. FILLING: Combine sugar with cornstarch.
9. Beat eggs on a large bowl until pale ans fluffy.
10. Beat in the sugar mixture, corn starch, butter and vanilla.
11. Sprinkle walnuts over prepared pastry.
12. Spoon filling evenly over top.
13. Place a sheet of aluminum foil on the lower oven rack.
14. Place the tart on foil and bake for 55-60 minutes or until crust is golden and centre is slightly jiggly.
15. Cool before slicing.
16. TIP: Spoon any liquid that seeps from when it is sliced over each portion.