Recipe(tried): Walnut Tart from McCall's Cooking School

Majadee, the note on this recipe indicates that I served this as one of a couple of Easter deserts in 1988 and it was a big hit. Happy Baking!

Grenoble Tart (Walnut Tart from McCall's Cooking School)

For the tart shell:

1/3 cup butter or regular margarine
cup granulated sugar
1 eggs yolk
1 cup unsifted all-purpose flour

For the filling;

2 cups coarsely chopped walnuts
2/3 cup light brown sugar, packed
cup butter or regular margarine
cup dark corn syrup
cup heavy cream

Make tart shell:

In 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 degrees F.

With hands, form dough into a ball. Press evenly into the 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 in 375 degree F. oven for 5 minutes; set aside to cool. Sprinkle walnuts in bottom of tart shell. In heavy 2-qt. 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 degree 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.

To make tartlets instead:

Divide pastry into 16 pieces. With fingers, press evenly into 16 (2 -inch) tart pans. Bake; on cookie sheet, at 375 degrees F. for 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.