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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

10-12 ServingsPrep: 30 min. Bake: 25 min. + cooling

Ingredients

1/3 cup butter, softened
1/4 cup sugar
1 egg yolk
1 cup all-purpose flour
FILLING:
2 cups coarsely chopped walnuts
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup dark corn syrup
1/2 cup heavy whipping cream, divided

Directions

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

2 of 2

Walnut Tart (continued)

Directions (continued)

tart at room temperature with whipped cream. Yield: 10-12 servings.

Editor's Note: An 11-in. x 7-in. x 2-in. baking pan may be used instead of a tart pan.

Nutrition Facts: 1 serving (1 piece) equals 363 calories, 25 g fat (9 g saturated fat), 55 mg cholesterol, 110 mg sodium, 32 g carbohydrate, 1 g fiber, 7 g protein.