Rustic Walnut Tart with Bourbon Whipped Cream

As silly as this sounds, until I saw my Rack of Lamb menu from the ATK Menu Cookbook, I never thought of making any sort of a nut pie/tart other than pecan. It was a definite A-HA! moment for me when I saw this recipe for the Rustic Walnut Tart with Bourbon Whipped Cream. I’m so glad ATK has this recipe in the cookbook.

The tart dough is subtly sweet and crispy. The walnuts provide a great texture since they’re a softer nut. And the bourbon whipped cream? I was eating that stuff with a spoon. This would make another great addition to your Easter menu.

One Year Ago: Chocolate Chip Cookie Dough Cupcakes and Pina Colada Cupcakes
Two Years Ago: Lemon Cilantro Potato Salad
Three Years Ago: Black Bean and Butternut Squash Quesadillas and Cinnamon Biscuits
Four Years Ago: Dorie’s Perfect Party Cake

Rustic Walnut Tart with Bourbon Whipped Cream

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

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    11 Responses to “Chocolate Oatmeal Almost Candy Bars”

    1. #
      1
      Brisbane Baker — March 24, 2010 at 11:57 am

      Wow, you’re going to end up with a whole lotta bars by the end of the week 😀

      Yum! Love this recipe 🙂

      http://www.brisbanebaker.blogspot.com

    2. #
      2
      yumventures — March 24, 2010 at 1:19 pm

      I love when ingredients don’t sound like they would be good, but come together in an amazing way! These look lovely.

    3. #
      3
      Valen — March 24, 2010 at 3:30 pm

      I really enjoy your blog, lots of great photos and recipes! These look so good! I love oats, chocolate, and raisins, but have never combined all three.

    4. #
      4
      Memória — March 24, 2010 at 9:43 pm

      These bars look fantastic and full of flavor. I’m bookmarking this recipe. Thanks for sharing.

    5. #
      5
      themilkmanswife — March 24, 2010 at 11:40 pm

      These sound wonderful! I’m not huge on raisins either but it sounds like they really work here. I’ll have to try these! 🙂

    6. #
      6
      Jen — March 25, 2010 at 12:52 am

      This looks really great but I don’t think I can do the raisins–maybe I would make this and then I could give it to other people instead of eating it all myself!

    7. #
      7
      Kelly — March 25, 2010 at 1:04 am

      Who is getting to eat all these amazing creations? Those ingredients sound delicious to me so I can only imagine the combined taste!

    8. #
      8
      Jen — March 25, 2010 at 1:08 am

      Ha Kelly! My husband and I take the baked goods to work with us. I am also the girl who always brings a dessert to any gathering. Everyone knows that if we’re hanging out, I’ll probably have desserts in hand. I usually only have about one of whatever I make (hey, I have to taste test my food!)

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      9
      Katherine Martin — March 25, 2010 at 2:19 am

      I am soooo making my housemates make me these for my birthday. If they don’t, I’ll just make them this weekend!! Thanks for the wonderful recipe!

    10. #
      10
      o — September 17, 2013 at 4:24 am

      How many grams in a stick of butter?

      • beantownbaker — September 17th, 2013 @ 7:30 am

        There is information about butter in my FAQ page. 1 stick=113g

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