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.
WALNUT TART
Make and share this Walnut Tart recipe from Food.com.
Provided by evelynathens
Categories Tarts
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- 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.
PLUM WALNUT TART
The cookie crust for this recipe is a wonderful secret and I use it as the base of many pies now. I take several shortcuts with this recipe. I live in the tropics so I rarely chill things as it just goes soft within 5 minutes. So I just press the dough straight into a Pyrex flan tin (or similar table suitable dish that can tolerate the oven). I save any rolling for the lattice top and I'm not that fussy with how it looks as it comes out well and homemade looking and disappears so quickly. I use the big 800g + tins of plums and often use 2 tins as I like plums. This crust works will with other fruit that is pie friendly.
Provided by Missy Wombat
Categories Pie
Time 1h15m
Yield 1 9inch tart
Number Of Ingredients 13
Steps:
- Cream the butter and sugar.
- Add the egg, egg yolk, walnuts cinnamon and lemon rind and mix well.
- Sift the flour and baking powder together.
- Add to the eggs and mix to a smooth dough.
- Chill several hours or until firm.
- Butter and flour a 9 inch cake pan.
- Roll half of the dough into a circle and fit it into the bottom and sides of the pan.
- Mix the plums with the flour, sugar and walnuts and pour into the pastry lined pan.
- Roll out remaining dough and cut into 1/2 inch strips.
- Lay them over the top of the tart to make a lattice top.
- Trim edges.
- Bake in a preheated 350°F oven for 40-45 minutes until crust is brown.
Nutrition Facts : Calories 2632.3, Fat 101.7, SaturatedFat 49.1, Cholesterol 535.2, Sodium 784.4, Carbohydrate 401.1, Fiber 18.8, Sugar 206.9, Protein 43.1
MAPLE WALNUT TARTS
I got this recipe from my MIL, it originally comes from our community newspaper. They are so tasty and our family has decided that we prefer these to butter tarts. Prep time includes chilling the pastry and cook time includes set time for the tarts. Top with whipping cream if desired.
Provided by Winnipeg Mel
Categories Tarts
Time 1h20m
Yield 12 tarts
Number Of Ingredients 13
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.
GRENOBLE TART (WALNUT TART)
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
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.
WONDERFUL WALNUT TARTS
This is delicious. It's an old recipe, which I made many times in the past, and now I am not sure how much puff/flaky pastry you'll need, so best get 2 rolls, (2 rolls = 800 g = just under 2 lbs), in case you need more. I have to stay within Zaar recipe rules!
Provided by Zurie
Categories Dessert
Time 55m
Yield 12-14 tartlets
Number Of Ingredients 10
Steps:
- Heat oven to 400 deg F./200 deg Celsius. Those with convection (fan-heated) ovens might want to use slightly lower heat).
- Roll out cold pastry and cut out circles to fit patty pan hollows. You should get about 12 - 14 circles. Fit these snugly into patty pan hollows and trim outer edges with your fingers until even. Keep cold in fridge.
- In a double boiler or thick-bottomed pot stir together the brown sugar and next 6 ingredients.
- Heat and bring just to an almost-simmer over hot (not boiling) water, stirring to dissolve sugar. If necessary, take off heat and continue stirring to dissolve sugar. You don't want cooked eggs.
- Add the walnuts and vanilla.
- Pour or ladle this mixture into the (cold) prepared lined patty hollows, filling each.
- 2/3rds full.
- Bake in preheated oven, turning heat down to 350 deg F/180 deg C after 10 minutes Bake another 15 - 20 mins., approximately.
- Take out, let cool down a little, then ease out with a heat-resistant spatula or a knife, and gently lift from pans. Cool on wire racks.
- Can be served with small bunches of grapes or tiny mint leaves.
Nutrition Facts : Calories 489.4, Fat 32.8, SaturatedFat 11.4, Cholesterol 84.3, Sodium 221.9, Carbohydrate 45.1, Fiber 1.2, Sugar 23.7, Protein 6.1
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