Elegant nut tart is easy to make
Filling has walnuts or pecans and a hit of booze
This nut tart uses a pecan pie base for the filling, but we swapped in walnuts, reduced the sugar, and added a hefty amount of vanilla and a hit of bourbon (or rum). The liquor cuts through the sweetness and intensifies the flavour of the nuts.
We found it’s important to add the filling to a warm pie crust because this helps keep the crust from getting soggy. Pecans can be substituted for the walnuts if desired.
RUSTIC WALNUT TART
Serves: 8 Start to finish: 2 hours, 25 minutes (Active time: 25 minutes)
1 recipe Classic Tart Dough (recipe follows)
1/2 cup (125 mL) packed (3 1/2 oz/100 g) light brown sugar
1/3 cup (80 mL) light corn syrup
4 tbsp (60 mL) unsalted butter, melted and cooled
1 tbsp (15 mL) bourbon or dark rum
2 tsp (10 mL) vanilla extract
1/2 tsp (2.5 mL) salt
1 large egg
1 3/4 cups (430 mL) walnuts, chopped coarsely
Roll dough into an 11-inch (28-cm) circle on lightly floured counter.
Loosely roll dough around rolling pin and gently unroll it onto 9-inch (22-cm) tart pan with removable bottom, letting excess dough hang over the edge.
Lift dough and gently press it into corners and fluted sides of pan. Run rolling pin over top of pan to remove any excess dough.
Wrap loosely in plastic, place on large plate, and freeze until dough is fully chilled and firm, about 30 minutes.
Adjust oven rack to middle position and heat oven to 375 F (190 C). Line chilled crust with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
Bake until tart shell is golden and set, about 30 minutes. Carefully remove weights and foil and continue to bake until tart shell is fully baked and golden brown, five to 10 minutes.
Meanwhile, whisk sugar, corn syrup, butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined.
Pour filling into warm tart shell and sprinkle with walnuts, pressing them into the filling.
Bake until filling is set and walnuts begin to brown, 30 to 40 minutes, rotating sheet halfway through baking.
Let tart cool on baking sheet to room temperature, about two hours.
To serve, remove outer metal ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Serve with whipped cream, if using.
CLASSIC TART DOUGH
While regular pie crust is tender and flaky, classic tart crust should be finely textured, buttery rich, crisp, and crumbly. It is often described as being shortbread-like.
We set out to achieve the perfect tart dough, one that we could use in a number of tart recipes.
We found that using a stick of butter made tart dough that tasted great and was easy to handle, yet still had a delicate crumb.
Instead of using the hardto-find superfine sugar and pastry flour that many other recipes call for, we used confectioners’ sugar and all-purpose flour to achieve a crisp texture.
Rolling the dough and fitting it into the tart pan was easy, and we had ample dough to patch any holes.
Makes: 9-inch (22-cm) enough tart for one Start to finish: 1 hour 25 minutes (Active time: 15 minutes)
1 large egg yolk
1 tbsp (15 mL) heavy cream
1/2 tsp (2.5 mL) vanilla extract
1 1/4 cups (310 mL) or 6 1/4 oz (177 g) all-purpose flour
2/3 cup (160 mL) or 2 2/3 oz (76 g) confectioners’ sugar
1/4 tsp (1 mL) salt
8 tbsp (120 mL) unsalted butter, cut into 1/4-inch (6-mm) pieces and chilled
Whisk egg yolk, cream, and vanilla together in a bowl. Process flour, sugar, and salt together in food processor until combined, about five seconds.
Scatter butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses.
With machine running, add egg mixture and continue to process until dough just comes together around processor blade, about 12 seconds.
Turn dough onto sheet of plastic wrap and flatten into a six-inch (15-cm) disk. Wrap tightly and refrigerate for 1 hour.
Before rolling the dough out, let it sit on the counter to soften slightly, about 10 minutes.