Grenoble Tart (walnut Tart)

Recipe by Olha7397
READY IN: 30mins




  • MAKE TART SHELL: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy.
  • Add egg yolk; beat well.
  • Gradually beat in flour just until blended (mixture will be crumbly).
  • Preheat oven to 375°F.
  • With hands, form dough into a ball.
  • Press evenly into bottom and side of a 9-inch fluted tart pan with removable bottom.
  • Bake in center of oven 12 minutes, until lightly browned.
  • Cool on wire rack.
  • Spread nuts on cookie sheet in single layer.
  • Bake 375°F oven for 5 minutes; set aside to cool.
  • Sprinkle walnuts in bottom of tart shell.
  • In heavy 2-quart saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream.
  • Stirring constantly, bring to boiling over medium heat; boil 1 minute.
  • Pour over walnuts.
  • Bake in center of 375°F oven 10 minutes, or just until mixture is bubbly.
  • Place on wire rack to cool.
  • Meanwhile, beat remaining cream just until stiff.
  • Refrigerate until serving.
  • Serve tart at room temperature with bowl of whipped cream.
  • Serves 12.
  • TARTLETS: Divide pastry into 16 pieces.
  • With fingers, press evenly into 16 (2 1/2-inch) tart pans.
  • Bake; on cookie sheet, at 375°F 8 to 10 minutes; cool.
  • Divide 1 cup finely chopped nuts into shells placed on cookie sheets.
  • Pour filling into shells, dividing evenly.
  • Bake 8 minutes, or just until filling is bubbly.
  • Remove tarts from cookie sheets; cool on wire rack.
  • TO SERVE: With tip of sharp knife, loosen edge of pastry from each tart pan.
  • Lift out gently to serving plate.
  • Serve with chilled whipped cream.
  • Makes 16 servings.
  • McCalls Cooking School.