Maple Walnut Tart Recipes

Steps:

• Preheat oven to 350 degrees. On a lightly floured piece of waxed or parchment paper, roll dough into a 12-inch circle. Carefully fit into a 9-inch removable-bottom tart pan, gently lowering dough into bottom and sides of pan without stretching. Roll rolling pin over edge of tart pan to cut off excess dough (discard excess); set tart shell aside.
• In a medium bowl, whisk together eggs, sugar, and salt; whisk in maple syrup. Add nuts, and mix filling to combine. Place tart pan on a rimmed baking sheet, and pour in filling. Bake tart until filling is set and crust is slightly golden, 55 to 60 minutes. Cool completely in pan. Remove tart from pan before serving.

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.

Steps:

• Make the dough Pulse flour, sugar, & salt in a food processor once or twice to combine. Add the butter and pulse until the mixture is pebbly, with some pea-size bits of butter. In a sm bowl, whisk together egg yolk, lemon juice, and 3 Tbs. of ice water. Pour mixture through the feed tube of the food processor, pulsing to combine. The dough mixture should be moist but should not come together into a ball. If a small handful of dough pressed together does not adhere, add the remaining 1 Tbs. ice water, pulsing to combine. Turn the dough mixture onto a piece of plastic wrap; gather the plastic around the dough, pressing the dough into a disk. Wrap tightly in additional plastic wrap - refrigerate for at least 1 hour and up to 2 days. Before rolling, let dough stand at room temperature for about 15 minutes to become pliable. Lightly coat a rolling pin with flour and roll dough on a lightly floured surface into a 15-inch circle. Lightly coat a round 9-1/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Roll the dough around the rolling pin and carefully unroll over the tart pan. Gently press it into the bottom and up the sides of the pan without stretching. Trim the excess, leaving a 1-inch overhang. Fold the overhang inside the tart and press against the sides to make a double wall about 1/4 inch higher than the tart pan (this will offset any shrinkage during baking). Wrap the tart shell in plastic wrap - refrigerate for at least 30 minutes- up to 24 hours. Position rack in the lower third of the oven - heat the oven to 425°F. Line tart shell with parchment - add enough beans or pie weights to fill shell. Bake on a heavy-duty rimmed baking sheet until edges are firm and starting to brown, 15 to 20 minutes. Carefully lift parchment and weights from tart shell. Continue to bake until the bottom of the shell is pale golden, 5 to 7 minutes more. Let cool on the baking sheet on a rack and reduce the oven temperature to 350°F.

Steps:

• To make pastry: in a medium bowl, combine flour,sugar,salt and baking powder.
• Cut in butter or margarine and shortening until mixture is crumbly.
• Add water, 2 tbsp at a time, mixing with a fork; add a little more or less than the 1/2 c water as needed.
• Press mixture into 2 flat disks, wrap in wax paper and refrigerate for 30 minutes.
• To make filling: beat together eggs, syrup, brown sugar, melted butter or margarine and vanilla until just blended.
• On a lightly floured board, roll pastry disks to 1/16" thick.
• Cut into 5 inch circles. Roll scraps of dough and cut again. Line 12-3 inch tart pans with pastry. Divide walnuts equally between tart shells. Pour maple syrup mixture over walnuts. Bake at 425°F for 20-25 minutes, or until pastry is golden and filling is soft set. Let stand 15 minutes befire removing from tart pans.

Steps:

• Preheat oven to 350 degrees.
• Melt the butter in the skillet and stir in the breadcrumbs. Cook a few minutes, then mix in the walnuts. Mix with the corn syrup and maple syrup and spread in the pastry shell.
• Bake 30 minutes. Serve with whipped cream.

Steps:

• 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 tablespoons at a time, mixing with a fork. Add a little more water if necessary. Press mixture into 2 flat discs. Wrap in waxed paper and refrigerate for 30 minutes.
• On lightly floured board, roll pastry discs to 1/16 inch. Cut into 5-inch circles. Roll scraps of dough and cut again. Line twelve 3 1/2-inch tart pans with pastry.
• TO MAKE FILLING:.
• Divide Walnuts equally between tart shells.
• Beat together eggs, syrup, brown sugar, melted butter or margarine and vanilla until just blended. Pour maple syrup mixture over walnuts.
• Bake in 425F oven for 20-25 minutes, or until pastry is golden and filling is soft set.
• Let stand 15 minutes before removing from tart pans.
• Serve warm or at room temperature, plain or with lightly sweetened cream.