Walnut Tart Recipes

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:

• Position an oven rack in the bottom position of the oven, put a baking stone or baking sheet on it and preheat to 400 degrees F. Line another baking sheet with parchment.
• Dust a work surface with flour, and roll the puff pastry sheet out into a 10-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet. Measure a half-inch border around it, and lightly score the border with a knife (don't cut all the way through). Prick the pastry inside the border all over with a fork (don't prick the border). Brush the pastry all over with the egg, put the baking sheet with the pastry on it on top of the preheated baking stone, and bake until golden brown, 15 to 20 minutes. Let cool on the baking sheet for a few minutes. If you find that the pastry has puffed up in some places, use the bottom of a measuring cup or glass to press it down. Let the pastry cool completely on the baking sheet. (The cooled pastry can be wrapped and stored at room temperature for 1 day.)
• Meanwhile, heat the oil in a medium skillet over medium-low heat. Add the onions and a large pinch of salt, and cook, stirring occasionally, until soft and deeply golden, about 10 minutes. Add the vinegar, and stir until it has been completely absorbed. Remove the skillet from the heat, and let the caramelized onions cool completely. (They can be refrigerated for 1 day.)
• Scatter the fontina all over the pastry within the border. Top with the caramelized onions, figs and walnuts. Sprinkle the whole tart with the feta, thyme and some salt and pepper. Drizzle all over with oil.
• Return the tart on the baking sheet to the oven, putting it on the preheated baking stone. Bake until the fontina melts, 10 to 15 minutes. Drizzle generously with honey, and let cool for a few minutes. Cut into 16 squares, and serve.

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-count muffin tin with nonstick cooking spray.
• Prepare the pie crust mix according to package instructions. Evenly divide the dough into 10 pieces. Divide the dough among the cups of the muffin tin, and press into the bottom and up the sides in an even layer to form a mini crust. Refrigerate while preparing the filling.
• Heat the canola oil in a large skillet over medium heat. Add the mushrooms, garlic, thyme and onions. Season with salt and pepper. Saute until the mushrooms are golden. Set aside 10 mushroom slices to garnish the top of the tarts. Set aside 1/3 cup mushrooms and onions for Round 2 Recipe Braised Beef and Mushroom Soup.
• Add the remaining sauteed mushrooms and onions with the walnuts into the bowl of a food processor fitted with a blade attachment. Pulse to coarsely chop. Add the breadcrumbs and beef broth, and a pulse a few times to mix in.
• Spoon the mushroom and walnut mixture into the pie crusts in the muffin tin. Top each with a reserved mushroom slice. Bake until the crust is golden, 20 to 25 minutes. Remove from the oven and cool in the tin about 30 minutes before carefully removing the tarts.

Steps:

• Preheat the oven to 350 degrees F.
• To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan. With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day.
• Preheat the oven to 350 degrees F.
• To make the Cranberry Walnut Filling: Melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined.
• Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be well wrapped and frozen for later use.

Steps:

• Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Bake at 425° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat the cream cheese, blue cheese and garlic until blended. Add the cream, egg, cayenne and pepper; beat well. Spread mixture into crust. Sprinkle with red peppers, walnuts and parsley. Cover and freeze for up to 3 months, or bake, uncovered, at 375° for 15-20 minutes or until center is set., To use frozen tart: Remove from the freezer 30 minutes before baking (do not thaw). Uncover; place on a baking sheet. Bake at 375° for 30-35 minutes or until center is set.

Steps:

• In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Combine egg yolks and milk; stir into flour mixture until blended. With lightly floured hands, press dough onto the bottom and 1 in. up the sides of a 12-in. tart pan with removable bottom. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights. Place pan on a baking sheet. Bake at 375° until edges are lightly browned, 12-15 minutes., Meanwhile, in a saucepan, combine the sugar, cream, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Remove foil from crust; pour filling into crust. Bake until golden brown, 20-25 minutes. Cool on a wire rack. Store in the refrigerator.

Steps:

• Let eggs stand at room temperature 30 minutes. In a microwave, heat cream on high for 20 seconds. Keep warm. Meanwhile, in a large, heavy saucepan over medium heat, combine sugar and syrup, stirring frequently. Bring to a boil; cook, stirring constantly, for 1 minute. Remove from heat. Slowly pour cream into pan; continue stirring constantly (cream may spatter) until well blended. Gradually add butter, stirring until melted. Add vanilla and sea salt; stir until smooth. Cool., Unroll crust into a 9-in. tart pan; trim edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack., Reduce oven setting to 350°. Whisk eggs into caramel mixture; stir in walnuts. Add filling to crust. Bake until center is just set (mixture will jiggle), 20-25 minutes. Cool completely. Refrigerate leftovers.

Steps:

• Make the crust: Mix flour, sugar and salt in a medium bowl. Pour butter over the dry ingredients and, using your hands, mix together until you've got a Play-Doh-like texture.
• Press crust into a 9-inch tart pan with a removable bottom. (Alternatively, use a 9-inch cake pan lined with parchment; the crust can go about 3/4 inch up the sides of the pan.) Set aside.
• Make the filling: Heat oven to 350 degrees. Toast walnuts on a rimmed baking sheet until well browned and fragrant, 5 to 8 minutes; remove from heat and let cool.
• Pulse walnuts, butter, 1/4 cup/50 grams sugar, 2 tablespoons flour and a pinch of kosher salt in a food processor until finely ground. Add the egg and pulse just to blend. Spread walnut mixture on the bottom of the prepared crust.
• Toss cherries with bourbon, orange zest, remaining 1/3 cup/65 grams sugar, remaining 3 tablespoons flour and a pinch of salt. Scatter cherries over the walnut mixture and sprinkle with a bit more sugar to finish.
• Place tart on a rimmed baking sheet lined with foil and bake until the crust is golden brown at the edges and the cherries are thick and saucy, 55 to 65 minutes. Let cool at least 30 minutes before removing from the pan and slicing. (If you can wait an hour to let the juices fully settle, even better.)

Steps:

• In a large bowl, combine flour, sugar and salt. With a pastry blender, cut in butter until mixture resembles very coarse crumbs. Add egg and stir lightly with fork just until mixture forms a ball, adding the water if necessary. Wrap in plastic and refrigerate at least 1 hour. , Grease a 9-in. fluted tart pan with removable bottom. Press chilled pastry onto the bottom and up the sides of pan. Line pastry shell with foil; fill with pie weights, raw rice or beans to prevent shrinkage. Bake at 375° for 10 minutes. Remove weights and bake another 5 minutes. Cool. , Meanwhile, for filling, combine sugar, syrup, eggs, butter and zest in a large bowl; set aside. Place walnuts and cranberries in bottom of tart; pour sugar mixture into pan. Bake for 30-35 minutes or until crust is golden, edge of filling is firm and center is almost set. Cool on wire rack. Chill until serving. Refrigerate leftovers.

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.

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.