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Walnut Tart

 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


  • 1/3 cup butter, softened
  • 1/4 cup sugar
  • 1 egg yolk
  • 1 cup all-purpose flour
  • 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


  • 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.
Nutritional 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.