Ingredients (serves 8)

For the Crust

• 1 cup (5 ounces) fl our
• 1/3 cup packed (2⅓ ounces) brown sugar
• 1/4 cup walnuts, toasted and chopped coarse
• 1 tsp salt
• 1/4 tsp baking powder
• 6 Tbsp unsalted butter, cut into ½ -inch pieces and chilled

For the Filling

• 1/2 cup packed (3½ ounces) brown sugar
• 1/3 cup light corn syrup
• 4 Tbsp unsalted butter, melted and cooled
• 1 Tbsp bourbon or dark rum
• 2 tsp vanilla
• 1/2 tsp salt
• 1 egg
• 1 3/4 cups walnuts (7 ounces), chopped coarse

For the Whipped Cream

• 1 cup heavy cream, chilled
• 1/4 cup bourbon or dark rum (optional)
• 1 Tbsp sugar
• 1/4 tsp vanilla
• Pinch salt

Instructions

For the Crust

Grease 9-inch tart pan with removable bottom. Process flour, sugar, walnuts, salt, and baking powder in food processor until combined, about 5 pulses. Sprinkle butter over top and pulse

until mixture is pale yellow and resembles coarse cornmeal, about 8 pulses.

Sprinkle mixture into prepared pan. Press crumbs firmly into an even layer over pan bottom and up sides using bottom of dry measuring cup. Set tart pan on large plate, cover with plastic wrap, and freeze for at least 30 minutes and up to 1 week.

Adjust oven rack to middle position and heat oven to 350 degrees. Set tart pan on baking sheet. Press double layer aluminum foil into frozen tart shell and over edges of pan and fill with pie weights. Bake until tart shell is golden brown and set, about 30 minutes, rotating sheet halfway through baking. Let tart shell cool slightly while making filling.

For the filling

Whisk sugar, corn syrup, butter, bourbon, vanilla, and salt in large bowl until sugar dissolves. Whisk in egg until combined. Pour filling evenly into tart shell and sprinkle with walnuts. Bake until filling is set and walnuts begin to brown, 30 to 40 minutes, rotating baking sheet halfway through baking. Let tart cool completely, about 2 hours. (Tart can be

refrigerated for up 2 days; bring to room temperature before serving.)

For the whipped cream

Using stand mixer fitted with whisk, whip cream, bourbon, if using, sugar, vanilla, and salt

on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Whipped cream can be refrigerated for up to 8 hours; rewhisk briefly before serving.)

To serve, remove outer ring from tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Slice tart into pieces and serve with whipped cream.

Recipe from America’s Test Kitchen