Walnut Tart
Description
We don't make dessert regularly but this tart has been made over and over again since I clipped the recipe from The New York Times. The flavor from the salted caramel in the filling is definitely grown-up. The original recipe called for a 9-inch pie pan. I use a tart pan because I just like the way the finished pastry looks. Noted on: 3/5/2012
Ingredients
- 8 tbsp unsalted butter (1 stick, more for smearing foil)
- 1 recipe All-butter Pie Crust (rolled out and fitted into a 9- or 10-inch tart pan with removable sides)
- 1 1/2 cup sugar
- 1/2 cup cream
- 2 1/2 cup roughly chopped walnuts ((large pieces and some halves))
- Salt (to taste)
Method
- Preheat oven to 400°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), or pie weights. Bake 12 minutes, then remove foil and continue to bake at 350°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- 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, then spread on crust. Refrigerate for about an hour, then sprinkle with a little more salt before serving.
Cook's Notes
The recipe for an All-butter Pie crust can be found here.