PéRIGORD WALNUT TART
Provided by Julia Watson
Categories Food Processor Dessert Bake Bastille Day Walnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make dough:
- Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse in processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together egg and 3 tablespoons ice water with a fork and stir into flour mixture (or pulse) until incorporated.
- Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. (Do not overwork mixture or pastry will be tough.)
- Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Make pastry shell:
- Roll out dough between 2 sheets of plastic wrap into a 12-inch round. (If dough becomes too soft to work with, chill until firm, 10 to 15 minutes.) Fit dough into tart pan (discard plastic wrap), pressing against side. Run rolling pin over top edge to cut off excess dough, then press side to make dough come up slightly above edge of pan. Chill until firm, about 30 minutes.
- Make filling and bake tart:
- Line a 4-sided sheet pan with foil and put in middle of oven. Preheat oven to 425°F.
- Lightly toast walnuts in sheet pan, about 5 minutes. Transfer to a bowl and return pan to oven.
- Heat cream in a small saucepan over medium-low heat.
- Bring water and 1 1/2 cups sugar to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until amber.
- Remove from heat and immediately but slowly add hot cream (it will bubble furiously). Once bubbles subside, stir in walnuts and butter and cook over medium heat, stirring, 2 minutes.
- Pour filling into tart shell and sprinkle evenly with remaining 2 tablespoons sugar. Bake in sheet pan 25 minutes (check tart after 15 minutes, and if top becomes too dark in spots, loosely cover with foil).
- Reduce oven to 325°F and bake until filling is set and deep golden-brown and crust is golden, 10 to 15 minutes more (filling may spill over edge in spots).
- Cool tart to warm in tart pan, 30 to 45 minutes, then remove side of pan (do not cool completely before removing side of pan or tart will stick). Serve warm or at room temperature.
WALNUT TART
If you seek inspiration for a better pie, you need look no further than a traditional French walnut tart. It is only marginally different, but vive that difference. The reason is butter: butter in the crust and butter in the filling. Oh, and cream in the filling, too. If they had pecans in France I'm sure they would use them, as you could in this recipe.
Provided by Mark Bittman
Categories pies and tarts, dessert
Time 40m
Yield 8 to 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. 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, 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 if you like, then spread on crust. Refrigerate for about an hour, then sprinkle with a little more salt and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 24 grams, Carbohydrate 41 grams, Fat 37 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 225 milligrams, Sugar 31 grams, TransFat 0 grams
WALNUT TART
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
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.
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