Recipe courtesy of Mark Bittman
Print
Walnut Tart
Total:
2 hr
Active:
20 min
Yield:
8 to 12 servings.
Level:
Intermediate
Total:
2 hr
Active:
20 min
Yield:
8 to 12 servings.
Level:
Intermediate

Ingredients

  • 1 stick butter, more for smearing foil
  • 1 unbaked pastry shell, in a 9-inch pie pan
  • 1 1/2 cups sugar
  • 1/2 cup cream
  • 2 1/2 cups roughly chopped walnuts (there should be large chunks)
  • Salt

Directions

Preheat oven to 400 degrees F. Tear off a piece of foil twice as large as crust. Fold it in half and smear it with butter; lay buttered side onto crust. Weight foil with a pile of dried beans or rice (these can be reused for this purpose), pie weights, or a tight-fitting ovenproof skillet or saucepan - anything that will sit flat on the surface. Bake 12 minutes, then remove foil and continue to bake at 350 degrees F, until crust is a beautiful shade of brown, another few minutes. Remove and let cool on a rack while you prepare filling. Put sugar in a heavy 6-inch or 8-inch saucepan or deep skillet with a tablespoon of water and turn heat to medium. Cook, gently shaking pan occasionally, until sugar melts; then cook, stirring occasionally and scraping sides with a heat-proof flexible spatula, until mixture turns golden. Turn heat to low, then carefully add butter and cream. Cook, stirring constantly, until butter melts and mixture is uniform. Stir in walnuts and a large pinch of salt if you like, then spread on crust. Refrigerate for about an hour, then sprinkle with a little more salt and serve.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Walnut Tart with Butterscotch Sauce

Recipe courtesy of Sarah Sharratt

Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette

Chocolate Souffle Tart

Recipe courtesy of Mindy Segal

Coconut Macaroon Tart

Maple Buttermilk Tart

Recipe courtesy of Miriam Garron

Apple Financier Tart

Recipe courtesy of Francois Payard

Quick Pear Tart

Recipe courtesy of Sunny Anderson

Chopped Walnut and Coffee Cake

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

On TV

So Much Pretty Food Here