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Christmas: Walnut Tart

Source of Recipe


From "The Best Recipes in the World" by Mark Bittman






List of Ingredients



• 1 unbaked Sweet Tart Pastry Shell in a 9-inch tart pan
  
• Butter for the dish
  
• 1-1/4 cups sugar
  
• 8 Tbsp (1 stick) butter
  
• 1/2 cup heavy cream
  
• 1/4 cup honey
  
• 2 cups roughly chopped walnuts (you should have large chunks)
  






Instructions



1. Preheat the oven to 400° F. Tear off a piece of foil twice as large as the crust. Fold it in half and smear it with the butter; lay the buttered side into the crust. Weight the foil with a pile of dried beans or rice (these can be reused for the same purpose), pie weights, or a tight-fitting skillet or saucepan -- anything that will sit flat on the surface. Bake for 12 minutes, then remove the foil and continue to bake at 350° F until the crust is a beautiful shade of brown. Remove and let cool on a rack while you prepare the filling (turn off the oven).
   
   
2. Put the sugar and 1 tablespoon water in a heavy 6- or 8-inch saucepan or deep skillet over medium heat. Cook gently, shaking the pan occasionally, until the sugar melts and turns light golden, about 10 minutes.
   
   
3. Turn the heat to low, then carefully add the butter and cream -- the mixture will bubble up -- and cook, stirring, until the butter melts and the mixture is uniform. Stir in the honey and walnuts, cool a bit, then spread on the crust. Refrigerate for about an hour before serving.
   
   Makes 8 servings.