Mccalls Grenoble Tart Walnut Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WALNUT TART



Walnut Tart image

Meet the Cook: The first time my husband tried this, he said there ought to be a law against anything tasting so good! I've served it at picnics and family occasions...and even once at a bridal shower. It's fine either as a dessert or for breakfast. We are the parents of three grown children and grandparents of two. -Rovena Wallace, Trafford, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup butter, softened
1/4 cup sugar
1 egg yolk
1 cup all-purpose flour
FILLING:
2 cups coarsely chopped walnuts
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup dark corn syrup
1/2 cup heavy whipping cream, divided

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.

Nutrition Facts : Calories 363 calories, Fat 25g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 7g protein.

WALNUT CARAMEL TART



Walnut caramel tart image

Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h5m

Yield Cuts into 8-10 slices

Number Of Ingredients 8

175g plain flour , plus extra for dusting
85g butter , cut into small cubes
50g caster sugar
1 egg yolk
200g caster sugar
100g butter , cut into small pieces
200ml whipping or double cream
200g shelled walnut half

Steps:

  • Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
  • Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
  • To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
  • Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.

Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

CARAMEL-WALNUT TART WITH CHOCOLATE GLAZE



Caramel-Walnut Tart with Chocolate Glaze image

Categories     Food Processor     Chocolate     Nut     Dessert     Bake     Thanksgiving     Almond     Walnut     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 19

Crust
1 1/2 cups all purpose flour
2/3 cup slivered almonds, toasted
1/4 cup walnuts, toasted
1/2 teaspoon salt
1/3 cup powdered sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 large egg, beaten to blend
Filling
2 cups sugar
1/2 cup water
1/4 cup light corn syrup
1/2 cup (1 stick) unsalted butter, cut into pieces
1/2 cup whipping cream
2 tablespoons crème fraîche or sour cream
1 cup walnuts, toasted, finely chopped
Chocolate glaze
1 cup heavy whipping cream
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

  • For crust:
  • Blend flour, almonds, walnuts, and salt in processor until nuts are finely ground. Add powdered sugar and combine using on/off turns. Add butter; using on/off turns, cut in until coarse meal forms. With machine running, slowly add egg. Blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes.
  • Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Trim excess dough flush with top edge of pan. Pierce bottom of dough all over with fork. Chill 30 minutes.
  • Preheat oven to 325°F. Bake crust until golden, about 35 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
  • For filling:
  • Place sugar, 1/2 cup water, and corn syrup in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Whisk in butter and cream (mixture will bubble vigorously). When bubbling subsides, whisk in crème fraîche. Cool caramel until beginning to thicken. Stir in walnuts. Pour caramel into prepared crust. Let stand 15 minutes to spread.
  • For chocolate glaze:
  • Bring cream to boil in medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Cool 5 minutes. Pour enough glaze over caramel to cover and fill tart to just below edge of crust (reserve remaining glaze for another use). Let stand until set, about 2 hours. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

GRENOBLE TART (WALNUT TART)



Grenoble Tart (walnut Tart) image

This Grenoble tart is so rich it is almost a confection. The shell is similar to shortbread, and the filling consists of coarsely chopped walnuts, sugar, butter and corn syrup. Serve with whipped cream for a contrast in texture. For smaller treats, the same recipe can be made up as tartlets.

Provided by Olha7397

Categories     Tarts

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

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

Steps:

  • MAKE 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).
  • Preheat oven to 375°F.
  • With hands, form dough into a ball.
  • Press evenly into 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 375°F oven for 5 minutes; set aside to cool.
  • Sprinkle walnuts in bottom of tart shell.
  • In heavy 2-quart 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°F oven 10 minutes, or just until mixture is bubbly.
  • Place on wire rack to cool.
  • Meanwhile, beat remaining cream just until stiff.
  • Refrigerate until serving.
  • Serve tart at room temperature with bowl of whipped cream.
  • Serves 12.
  • TARTLETS: Divide pastry into 16 pieces.
  • With fingers, press evenly into 16 (2 1/2-inch) tart pans.
  • Bake; on cookie sheet, at 375°F 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.
  • McCalls Cooking School.

MCCALL'S GRENOBLE TART (WALNUT TART)



McCall's Grenoble Tart (Walnut Tart) image

This was published in the late 70's in McCall's Cooking School section of the monthly magazine. It is wonderful! The magazine had instructions with pictures so it was easy to follow. I have the torn out page but it needs to be written down for better keeping. It makes one 9-inch tart or 16 tartlets.

Provided by Bren in LR

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 369.3, Fat 25.8, SaturatedFat 9.3, Cholesterol 51.1, Sodium 97.8, Carbohydrate 33.5, Fiber 1.6, Sugar 19.4, Protein 4.6

CARAMELIZED WALNUT TART



Caramelized Walnut Tart image

Categories     Nut     Dessert     Bake     Quick & Easy     Walnut     Fall     Winter     Bon Appétit     Kidney Friendly     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 7

1 refrigerated pie crust (half of 15-ounce package)
1/2 cup whipping cream
1/2 cup (packed) golden brown sugar
1/4 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/4 cups coarsely chopped toasted walnuts (about 5 ounces)

Steps:

  • Preheat oven to 400°F. Transfer crust to 9-inch tart pan with removable bottom, folding in overhang to form double-thick sides. Freeze crust while preparing filling.
  • Whisk cream, sugar, corn syrup, vanilla, and cinnamon in heavy large saucepan. Stir in walnuts. Simmer over medium heat until mixture is bubbling and darkens slightly, stirring until sugar dissolves, about 3 minutes. Spread filling evenly in crust. Bake tart until filling is deep golden brown and crust is golden, about 25 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.) Remove tart from pan and serve.

More about "mccalls grenoble tart walnut tart recipes"

WALNUT TART RECIPE | TASTE OF FRANCE
walnut-tart-recipe-taste-of-france image
2020-05-06 Preheat the oven to 325°F (160°C/Gas mark 3). 3 Fill the chilled tart shell with the walnut cream and bake for about 25 minutes. Let cool completely. For the vanilla fudge. 1 Make a dry caramel with the sugar and glucose. In a …
From tasteoffrancemag.com


MAPLE WALNUT TARTS RECIPE | GET CRACKING - EGGS.CA
maple-walnut-tarts-recipe-get-cracking-eggsca image
Whisk eggs, syrup, brown sugar, butter and vanilla in medium bowl until just blended. Place 1 tbsp (15 mL) walnuts in each tart shell. Pour maple syrup mixture over walnuts. Bake in preheated 425°F (220°C) oven until pastry is …
From eggs.ca


RECIPE(TRIED): GRENOBLE TART (WALNUT TART FROM MCCALL’S COOKING …
MAKE TART SHELL: In 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 …
From recipelink.com
Category Desserts-Pies and Tarts
From Micha in AZ, 01-15-2009


RECIPE: GRENOBLE TART (MCCALL COOKING SCHOOL'S WALNUT TART ...
Add egg yolk; beat well. Gradually beat in flour just until blended (mixture will be crumbly). Preheat oven to 375 degrees F. 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, …
From recipelink.com
Category Desserts-Pies and Tarts
Reply to ISO
From Nancy/IL, 12-15-2005


MAPLE WALNUT TARTS - EGG FARMERS OF ALBERTA
1. Preheat oven to 425°F (220°C). Whisk eggs, syrup, brown sugar, butter and vanilla in medium bowl until just blended. 2. Place 1 tbsp (15 mL) walnuts in each tart shell. Pour maple syrup …
From eggs.ab.ca


WALNUT TART – SWEET BAKING ADVENTURES
2020-12-18 Walnut tart!!! The Buttery crust and walnut fillings is just delicious way to fill the 10th day of 12 DAYS OF CHRISTMAS PIES AND TARTS!! To make Walnut tart!!! It’s really …
From sweetbakingadventures.com


GRENOBLE TART WALNUT TART RECIPE - WEBETUTORIAL
Grenoble tart walnut tart is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make grenoble tart …
From webetutorial.com


RECIPE: GRENOBLE TART (MCCALL COOKING SCHOOL'S WALNUT TART ...
1/3 cup butter or regular margarine; 1/4 cup granulated sugar; 1 egg yolk; 1 cup unsifted all-purpose flour; Filling; 2 cups coarsely chopped walnuts; 2/3 cup light-brown sugar, packed
From mastercook.com


RECIPE FOR MAKING WALNUT TART, CHILDREN’S FAVORITE TART
2021-06-05 Vanilla 1/4 teaspoon. 30 grams of white flour. Toasted powdered walnuts 2 tbsp. 1- Mix butter, sugar powder. 2- Add eggs along with vanilla to other ingredients. 3- Roast the …
From foodmag.ca


NO BAKE FIG, HONEY & WALNUT TARTS - THE MARMALADE TEAPOT
2020-09-24 Taking a few spoonfuls of the cheese mixture at a time, carefully divide between the tarts & use a small spatula or the back of a spoon to spread smooth the surface; Slice the figs …
From themarmaladeteapot.com


FRENCH WALNUT TART | CHRISTOPHER KIMBALL’S MILK STREET
2021-11-05 2large egg yolks. 230grams (2 1/2 cups) walnuts, roughly chopped and lightly toasted. 87grams ( 2/3 cup) all-purpose flour. 46grams ( 1/3 cup) whole-wheat flour. 40grams …
From mastercook.com


BROWN SUGAR AND WALNUT MINI TARTS - LYNN'S WAY OF LIFE
2021-11-29 Do not overfill the tarts with the walnut mixture. There is a lot of sugar in the walnut filling, which will easily stick if overfilled. All ovens are a little different. Check the cookies after …
From lynnswayoflife.com


SALTED CARAMEL WALNUT TART RECIPE - COOL FOOD DUDE
2019-11-03 Bake for 25 minutes until the edge of the crust is golden. Remove the pie weights and foil or parchment paper. Bake for 5 more minutes, until the center of the crust is slightly …
From coolfooddude.com


BEAUFORT, NOIX DE GRENOBLE WALNUT AND ROCKET TART RECIPE
1 store for all your needs ! Simplify mountain's holidays, find out all necessary products : hygiene, maintenance, all major brands as well as the sale of fresh and local products.Most of stores …
From sherpa.net


SALTED CARAMEL WALNUT TART - MRS CLUELESS
2020-10-09 For the crust. Combine powdered sugar, ground almonds, flour and salt. Add in the butter and the egg and mix with your hands to form a smooth ball. Wrap with plastic wrap and …
From mrsclueless.com


GRENOBLE TART (WALNUT TART) - CHAMPSDIET.COM
Grenoble Tart (walnut Tart) - champsdiet.com ... Categories ...
From champsdiet.com


RECIPE DETAIL PAGE | LCBO
3. Roll out pastry on a floured work surface and fit into a 9-inch (23-cm) tart pan. Cut away excess pastry. Prick pastry base with a fork, line with foil and fill with pie weights. Place tart pan on a …
From lcbo.com


FRENCH WALNUT-CARAMEL TART - GEMMA’S BIGGER BOLDER BAKING
Turn off the heat and carefully whisk in the cream, then the butter and honey. Don’t be surprised! It will bubble up a lot. Turn the heat back on to low and simmer for a few minutes, until …
From biggerbolderbaking.com


NO-BAKE WALNUT TART - PEARLSOFEAST
2017-08-17 8 fresh dates soaked and pureed; 1/4 cup maple syrup; 1 cup toasted walnuts; 1 cup toasted pecans; 200g dark chocolate; 1/3 cup pure cream; For the base; 100g arrowroot …
From pearlsofeast.com


MCCALLS COOKING SCHOOL GRENOBLE TART | COOKING SCHOOL, TART, …
Jun 2, 2020 - This Pin was discovered by G C. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


WALNUT TART - BOSSKITCHEN.COM
Instructions. First work 160 g of butter, powdered sugar, salt, egg and flour into the dough until crumbly with the dough hook of the mixer, then work it into a smooth dough with your hands …
From bosskitchen.com


WALNUT TART RECIPE - BAKERRECIPES.COM
2017-04-26 1/3 c Butter or margarine;-softened 1/4 c Sugar 1 Egg yolk 1 c All-purpose flour FILLING 2 c Coarsely chopped walnuts 2/3 c Packed brown sugar 1/4 c Butter or margarine …
From bakerrecipes.com


CARAMELIZED WALNUT TART WITH APPLE BAVARIAN - DESSERTS BY DESIGN
2018-11-05 275 grams Apple (peeled, cored, cubed) 120 grams Sugar. 60 grams Water. Nutmeg, cinnamon, salt (to taste) In a heavy sauce pan, boil sugar and water until the syrup …
From desperatelydesserts.com


RECIPE DETAIL PAGE | LCBO
Remove tart shells from freezer. Pour the filling into the frozen pastry shells about ¼-inch (5 -mm) from the top. Place on baking sheet; bake in the bottom third of the oven for 10 to 12 minutes. …
From lcbo.com


TRY THIS: MAPLE BACON WALNUT TART - CHARLESTON CITY PAPER
2021-10-06 3) Turn the dough out onto an unfloured surface and knead several times. Pat into a flattened disk, wrap and chill for 1-2 hours (or freeze). 4) Remove the dough from the …
From charlestoncitypaper.com


#23 DESSERT PERSON'S WALNUT TART - MBAKINGA
2021-01-10 The tart shell Claire recommended for the savoury nut tart was a type of press in crust. And boy was it easy to assemble and press into the tart pan. In fact, a large part of the …
From mbakinga.com


WARM FIG & BRIE TART WITH WALNUT CRUST - TASTE AND TIPPLE
2018-08-28 Warm Fig & Brie Pie. Preheat oven to 425°F. Roll out walnut pastry dough to an 11-inch round, or simply unroll the purchased crust. Fit into a 9-inch tart pan with removable sides …
From tasteandtipple.ca


A SIMPLE AND SOPHISTICATED FRENCH WALNUT TART - WGBH.ORG
2019-11-25 Let cool until just warm, about 30 minutes. While the caramel cools, set the dough-lined tart pan on the prepared baking sheet. Bake until lightly browned, about 30 minutes. …
From wgbh.org


54 MCCALL COOKING SCHOOL RECIPES IDEAS - PINTEREST
Oct 30, 2017 - Explore Dolores Aviles's board "McCall Cooking School Recipes", followed by 540 people on Pinterest. See more ideas about recipes, cooking, cooking school.
From pinterest.com


MAPLE WALNUT TART | RICARDO
With the rack in the middle position, preheat the oven to 400°F (200°C). On a lightly floured work surface, roll the dough out to a 15-inch (38 cm) square. Place the dough on a sheet of …
From ricardocuisine.com


MAPLE WALNUT AND CHOCOLATE TART - LETTY'S KITCHEN
2022-01-31 Whisk in the maple syrup, the molasses if using, the cornmeal, butter, vanilla, salt and cinnamon. Spread the walnuts and chocolate in the bottom of the blind-baked shell. Pour …
From lettyskitchen.com


MAPLE WALNUT TARTS - READER'S DIGEST CANADA
To make pastry. In medium bowl, combine flour, sugar, salt and baking powder. Cut in butter or margarine and shortening until mixture is crumbly. Add water, 2 tbsp (30 mL) at a time, mixing …
From readersdigest.ca


Related Search