McCall's Grenoble Tart (Walnut Tart)
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1⁄3 cup butter (For the tart shell)
- 1⁄4 cup granulated sugar
- 1 egg yolk
- 1 cup unsifted all-purpose flour
- 2 cups coarsely chopped walnuts (For The Filling)
- 2⁄3 cup light brown sugar, packed
- 1⁄4 cup butter
- 1⁄4 cup dark corn syrup
- 1⁄2 cup heavy cream (divided)
- 1 tablespoon sugar
- 1⁄4 teaspoon vanilla extract
directions
- Make the 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).
- With hands, form dough into a ball. Press evenly into the 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.
- Make Filling: Spread nuts on cookie sheet in single layer. Bake in 375* F oven for 5 minutes, set aside to cool. Sprinkle walnuts in bottom of tart shell. In heavy 2-qt 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* oven 10 minutes or just until mixture is bubbly. Place on a wire rack to cool. Meanwhile beat remaining cream, 1 Tablespoon sugar and vanilla just until stiff. Refrigerate whipped cream until serving. Serve tart at room temperature with bowl of whipped cream.
- TO MAKE TARTLETS INSTEAD: Divide pastry into 16 pieces. With fingers, press evenly into 16 (2 1/2-inch) tart pans. Bake on cookie sheet(s) at 375* for 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.
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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.