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
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- 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 tart at room temperature with whipped cream.
Nutrition Facts : Calories 363 calories, Fat 25g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 7g protein.
WALNUT/PECAN TARTS
Can be made into mini tarts or one big tart. The dough also makes a good croissant.
Provided by Sophia Politis
Categories Pies
Time 45m
Number Of Ingredients 9
Steps:
- 1. Cream together the butter and the cream cheese.
- 2. Gradually add flour and mix until combined thoroughly. Set aside. (Can be done with hands or with a mixer.) (Dough can be refrigerated if desired)
- 3. Beat eggs and brown sugar together.
- 4. Add vanilla and chopped nut of your choice.
- 5. Separate the dough into small pieces and press onto tart pan to create a small cup. A non stick pan is preferable. You can improvise also by using a cupcake tray, if you don't have any tart pans.
- 6. Spoon nut mixture into each tart. Do not over fill and remember to stir the nut mixture every time you spoon because the nuts have a tendency to float to the top. You want each tart to have a fair amount of nuts.
- 7. Bake for roughly 30 minutes or until the edges are golden brown. There will also be "cracks" in the tarts as well to indicate if they have cooked or not. The oven must be at 350 degrees. *must be hot.
- 8. Once cooled, remove from the pans and sprinkle with powdered sugar as a garnish.
WONDERFUL WALNUT TARTS
This is delicious. It's an old recipe, which I made many times in the past, and now I am not sure how much puff/flaky pastry you'll need, so best get 2 rolls, (2 rolls = 800 g = just under 2 lbs), in case you need more. I have to stay within Zaar recipe rules!
Provided by Zurie
Categories Dessert
Time 55m
Yield 12-14 tartlets
Number Of Ingredients 10
Steps:
- Heat oven to 400 deg F./200 deg Celsius. Those with convection (fan-heated) ovens might want to use slightly lower heat).
- Roll out cold pastry and cut out circles to fit patty pan hollows. You should get about 12 - 14 circles. Fit these snugly into patty pan hollows and trim outer edges with your fingers until even. Keep cold in fridge.
- In a double boiler or thick-bottomed pot stir together the brown sugar and next 6 ingredients.
- Heat and bring just to an almost-simmer over hot (not boiling) water, stirring to dissolve sugar. If necessary, take off heat and continue stirring to dissolve sugar. You don't want cooked eggs.
- Add the walnuts and vanilla.
- Pour or ladle this mixture into the (cold) prepared lined patty hollows, filling each.
- 2/3rds full.
- Bake in preheated oven, turning heat down to 350 deg F/180 deg C after 10 minutes Bake another 15 - 20 mins., approximately.
- Take out, let cool down a little, then ease out with a heat-resistant spatula or a knife, and gently lift from pans. Cool on wire racks.
- Can be served with small bunches of grapes or tiny mint leaves.
Nutrition Facts : Calories 489.4, Fat 32.8, SaturatedFat 11.4, Cholesterol 84.3, Sodium 221.9, Carbohydrate 45.1, Fiber 1.2, Sugar 23.7, Protein 6.1
WALNUT CARAMEL TART
Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
- Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
- To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
- Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.
Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE WALNUT TART
"You'll have no hassle, no fuss and no leftovers with this dessert," Sue Shank promises from Harrisonburg, Virginia. "It looks impressive, but it's actually so simple. It can be prepared in a 9- or 11-inch pan and tastes wonderful served warm with ice cream or whipped topping."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out pastry to fit an 11-in. fluted tart pan with removable bottom. Transfer pastry to pan; trim edges. Sprinkle with chocolate chips and walnuts. In a small bowl, whisk the eggs, corn syrup, brown sugar, butter and vanilla. Pour over chips and nuts., Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts :
MAPLE WALNUT TARTS
I got this recipe from my MIL, it originally comes from our community newspaper. They are so tasty and our family has decided that we prefer these to butter tarts. Prep time includes chilling the pastry and cook time includes set time for the tarts. Top with whipping cream if desired.
Provided by Winnipeg Mel
Categories Tarts
Time 1h20m
Yield 12 tarts
Number Of Ingredients 13
Steps:
- To make pastry: in a medium bowl, combine flour,sugar,salt and baking powder.
- Cut in butter or margarine and shortening until mixture is crumbly.
- Add water, 2 tbsp at a time, mixing with a fork; add a little more or less than the 1/2 c water as needed.
- Press mixture into 2 flat disks, wrap in wax paper and refrigerate for 30 minutes.
- To make filling: beat together eggs, syrup, brown sugar, melted butter or margarine and vanilla until just blended.
- On a lightly floured board, roll pastry disks to 1/16" thick.
- Cut into 5 inch circles. Roll scraps of dough and cut again. Line 12-3 inch tart pans with pastry. Divide walnuts equally between tart shells. Pour maple syrup mixture over walnuts. Bake at 425°F for 20-25 minutes, or until pastry is golden and filling is soft set. Let stand 15 minutes befire removing from tart pans.
MCCALL'S GRENOBLE TART (WALNUT TART)
This was published in the late 70's in McCall's Cooking School section of the monthly magazine. It is wonderful! The magazine had instructions with pictures so it was easy to follow. I have the torn out page but it needs to be written down for better keeping. It makes one 9-inch tart or 16 tartlets.
Provided by Bren in LR
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Make the 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).
- 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* 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* oven 10 minutes or just until mixture is bubbly. Place on a wire rack to cool. Meanwhile beat remaining cream, 1 Tablespoon sugar and vanilla just until stiff. Refrigerate whipped cream until serving. Serve tart at room temperature with bowl of whipped cream.
- TO MAKE TARTLETS INSTEAD: Divide pastry into 16 pieces. With fingers, press evenly into 16 (2 1/2-inch) tart pans. Bake on cookie sheet(s) at 375* 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.
Nutrition Facts : Calories 369.3, Fat 25.8, SaturatedFat 9.3, Cholesterol 51.1, Sodium 97.8, Carbohydrate 33.5, Fiber 1.6, Sugar 19.4, Protein 4.6
WALNUT TART
If you seek inspiration for a better pie, you need look no further than a traditional French walnut tart. It is only marginally different, but vive that difference. The reason is butter: butter in the crust and butter in the filling. Oh, and cream in the filling, too. If they had pecans in France I'm sure they would use them, as you could in this recipe.
Provided by Mark Bittman
Categories pies and tarts, dessert
Time 40m
Yield 8 to 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Tear off a piece of foil twice as large as crust. Fold it in half and smear it with butter; lay buttered side onto crust. Weight foil with a pile of dried beans or rice (these can be reused for this purpose), pie weights, or a tight-fitting ovenproof skillet or saucepan - anything that will sit flat on the surface. Bake 12 minutes, then remove foil and continue to bake at 350 degrees, until crust is a beautiful shade of brown, another few minutes. Remove and let cool on a rack while you prepare filling.
- Put sugar in a heavy 6- or 8-inch saucepan or deep skillet with a tablespoon of water and turn heat to medium. Cook, gently shaking pan occasionally, until sugar melts; then cook, stirring occasionally and scraping sides with a heat-proof flexible spatula, until mixture turns golden.
- Turn heat to low, then carefully add butter and cream. Cook, stirring constantly, until butter melts and mixture is uniform. Stir in walnuts and a large pinch of salt if you like, then spread on crust. Refrigerate for about an hour, then sprinkle with a little more salt and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 24 grams, Carbohydrate 41 grams, Fat 37 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 225 milligrams, Sugar 31 grams, TransFat 0 grams
More about "wonderful walnut tarts recipes"
65 OF OUR FAVORITE TART RECIPES | MYRECIPES
From myrecipes.com
BEST BUTTER TARTS RECIPE - EASY CANADIAN BUTTER TARTS …
From savoryexperiments.com
FRENCH WALNUT-CARAMEL TART - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
CHOCOLATE WALNUT TART - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
WALNUT TART - CALIFORNIA WALNUTS
From walnuts.org
WALNUT TART RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
BROWN SUGAR AND WALNUT MINI TARTS - LYNN'S WAY OF LIFE
From lynnswayoflife.com
Cuisine AmericanCalories 136 per servingCategory Dessert
APPLE WALNUT CANADIAN BUTTER TARTS - ALLRECIPES
From allrecipes.com
Ratings 4Calories 344 per servingCategory Dessert
HOMEMADE CARAMEL WALNUT TART | 12 TOMATOES
From 12tomatoes.com
HOW TO MAKE BROWN SUGAR WALNUT TARTS - SPOONUNIVERSITY.COM
From spoonuniversity.com
WALNUT TART - ANOTHER CORKER OF A RECIPE FROM LE ROUZET - ANNABEL …
From annabelandgrace.com
OLD FASHIONED RUSTIC APPLE CRANBERRY TART W/ WALNUT CRUST
From garlicandzest.com
WALNUT AND CARAMEL TART RECIPE - BBC FOOD
From bbc.co.uk
WONDERFUL WALNUT TARTS RECIPE BY FOODLOVER | IFOOD.TV
From ifood.tv
7 ECO-FRIENDLY RECIPES TO CELEBRATE EARTH DAY - THE WASHINGTON POST
From washingtonpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #pies-and-tarts #desserts #african
You'll also love