Ingredients:
1/3 cup butter or 1/3 cup regular margarine
1/4 cup granulated sugar
1 egg yolks
1 cup unsifted all-purpose flour
2 cups coarsely chopped walnuts
2/3 cup light brown sugar, packed
1/4 cup butter or 1/4 cup regular margarine
1/4 cup dark corn syrup
1/2 cup heavy cream ( divided)
Directions:
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.
Servings: 12
Time preparation: 15 min.
Time total: 30 min.