| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 10 | Servings | ||
INGREDIENTS
| 1/3 | c | Butter or margarine; softened |
| 1/4 | c | Sugar |
| 1 | Egg yolk | |
| 1 | c | All-purpose flour |
| 2 | c | Coarsely chopped walnuts |
| 2/3 | c | Packed brown sugar |
| 1/4 | c | Butter or margarine |
| 1/4 | c | Dark corn syrup |
| 1/2 | c | Whipping cream; divided |
INSTRUCTIONS
FILLING In a mixing bowl, cream butter and sugar until fluffy. Add egg yolk; mix well. Add flour just until blended (mixture will be crumbly). Press onto bottom and up sides of an ungreased 9-inch tart pan with removeable bottom. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. Sprinkle nuts over crust. In a heavy saucepan, combine sugar, butter, corn syrup and 2 tbsp of cream. Boil and stir over medium heat for 1 minute. Pour over walnuts. Bake at 375° for 10-12 minutes or until bubbly. Cool. Beat remaining cream until stiff. Serve tart at room temperature with whipped cream. Recipe by: Country Woman - November/December 1997 Posted to MC-Recipe Digest V1 #963 by The Taillons <taillon@earthlink.net> on Dec 13, 1997
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