Ingredients
Instructions
- 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.