Walnut Tart Recipe #75260
This is a really wonderful nut tart - and you'll love the pastry!
1½ hours | 25 min prep
SERVES 8 -10
Crust
- 1 1/2 cups flour, plus
- 3 tablespoons flour
- 6 tablespoons powdered sugar
- 7 tablespoons cold butter, cut into bits
- 2 egg yolks
- 1 teaspoon vanilla
Filling
- 1 cup whipping cream, plus
- 1 1/2 tablespoons whipping cream
- 3/4 cup powdered sugar
- 3/4 cup walnuts (ground very fine with the powdered sugar)
- 2 egg yolks
- 1 teaspoon vanilla
- 1 pinch cinnamon
- walnut halves
- walnut ice cream (optional)
- For pastry: Combine flour and sugar in large bowl; cut in butter until mixture resembles coarse meal.
- Blend in yolks and vanilla; gather dough into a ball.
- Turn out onto lightly-floured surface.
- Using heel of hand, smear dough a little at a time across surface to blend butter and flour thoroughly.
- Flatten into disk.
- Wrap and refrigerate 1 hour.
- Preheat oven to 390F.
- Roll dough out between sheets of wax paper to thickness of 1/8 inch.
- Fit into 11 inch tart pan and trim edges.
- Pierce shell all over with fork.
- Line with foil and fill with pie weights or dry beans.
- Bake until pastry is set, about 10 minutes.
- Reduce oven temperature to 350F.
- Remove pie weights and foil.
- Bake until crust is golden-brown, about 10 minutes.
- Reduce oven temperature to 300F.
- Blend all filling ingredients.
- Pour into crust.
- Bake until filling is set and looks dry, about 35 minutes.
- Cool and decorate with walnut halves.
- This is sublime served warm with a scoop of walnut ice cream melting over top.
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5 stars