Walnut Grenoble Tart

A decadent and buttery walnut tart with a rich filling, served with whipped cream.

Ingredients

1/3	cup butter or regular margarine
1/4	cup granulated sugar
1	egg yolk
1	cup unsifted all-purpose flour
2	coarsely chopped walnuts
2/3	cup light brown sugar, packed
1/4	cup butter or regular margarine
1/4	cup dark corn syrup
1/2	cup heavy cream (divided)

Instructions

• 1. Prepare the tart shell: In a medium bowl, using a wooden spoon or electric mixer, cream together 1/3 cup of butter and granulated sugar until light and fluffy.
  2. Add the egg yolk and beat until well combined.
  3. Gradually incorporate the flour until just blended, resulting in a crumbly mixture.
  4. Preheat the oven to 375°F.
  5. Shape the dough into a ball with your hands.
  6. Press the dough evenly into the bottom and sides of a 9-inch fluted tart pan with a removable bottom.
  7. Bake in the center of the oven for 12 minutes or until lightly browned.
  8. Allow the tart shell to cool on a wire rack.
  9. Prepare the filling.
  10. Spread the chopped walnuts in a single layer on a cookie sheet and bake in a 375°F oven for 5 minutes; set aside to cool.
  11. Sprinkle the toasted walnuts evenly in the bottom of the tart shell.
  12. In a heavy 2-quart saucepan, combine the light brown sugar, butter, dark corn syrup, and 2 tablespoons of heavy cream.
  13. Stirring constantly, bring the mixture to a boil over medium heat and let it boil for 1 minute.
  14. Pour the hot mixture over the walnuts in the tart shell.
  15. Bake in the center of a 375°F oven for 10 minutes, or until the filling is bubbly.
  16. Allow the tart to cool on a wire rack.
  17. In the meantime, whip the remaining heavy cream until stiff peaks form.
  18. Refrigerate the whipped cream until ready to serve.
  19. Serve the walnut grenoble tart at room temperature accompanied by a bowl of chilled whipped cream.
  20. Yields 12 servings.
  21. For Tartlets: Divide the pastry into 16 equal pieces.
  22. Press each piece evenly into 16 (2 1/2-inch) tart pans using your fingers.
  23. Place the tart pans on a cookie sheet and bake at 375°F for 8 to 10 minutes; then let them cool.
  24. Divide the finely chopped nuts into the cooled tart shells placed on cookie sheets.
  25. Pour the filling into the tart shells, evenly dividing the mixture.
  26. Bake for 8 minutes, or until the filling is bubbly.
  27. Remove the tarts from the cookie sheets and cool them on a wire rack.
  28. To serve: Using a sharp knife, gently loosen the edges of the pastry from each tart pan.
  29. Carefully lift out the tarts and place them on serving plates.
  30. Serve the tartlets with chilled whipped cream.
  31. Makes 16 servings.
  32. Recipe adapted from McCalls Cooking School.

Jul 18, 2024