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


    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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    13 Responses to “Spiced Butternut Squash Cupcakes”

    1. #
      Karina — November 19, 2010 at 12:29 pm

      Wow, that sounds interesting and wacky enough to be delicious! I will give them a try for sure.

    2. #
      oneordinaryday — November 19, 2010 at 1:02 pm

      This looks gorgeous and I bet it tastes wonderful. I love baking with zucchini and carrots, so this isn’t far-fetched at all. And the ginger on top is the perfect finish.

    3. #
      EliFla — November 19, 2010 at 2:21 pm

      HAppy to be your 705th follower!!!
      These cupcakes are wonderful…ciao Flavia

    4. #
      Megan — November 19, 2010 at 2:37 pm

      Okay. I thought the lasagna roll-ups were cool, but you’ve out-done yourself here. I’m so intrigued! These are going on my “must bake soon” list!

    5. #
      Fun and Fearless in Beantown — November 19, 2010 at 3:33 pm

      You are constantly outdoing yourself with new and interesting ingredients. These look AWESOME!

    6. #
      theblogisthenewblack — November 19, 2010 at 4:20 pm

      Wow, what a great idea. Looks delicious!

    7. #
      Lauren — November 19, 2010 at 4:23 pm

      Awesome cupcakes! I love adding fruit and veggie purees to baked goods, and must try butternut squash :).

    8. #
      Daisy — November 19, 2010 at 4:58 pm

      most favorites of all time! wow!
      What a great idea to use the signature ingredient in a cupcake. these look perfect.

    9. #
      Nutmeg Nanny — November 19, 2010 at 5:50 pm

      Yum! I love that you topped it with crystallized ginger…one of my favorites!

    10. #
      Kelsey — November 19, 2010 at 5:56 pm

      I love everything about this recipe. What a great post!

    11. #
      Kathleen — November 20, 2010 at 2:20 am

      These look amazing!!!!

    12. #
      The Small Boston Kitchen — November 20, 2010 at 3:21 pm

      It doesn’t surprise me that you made them into cupcakes! I’m willing to bet I would like these….they look amazing!

    13. #
      Sherry G — November 20, 2010 at 6:46 pm

      These look absolutely wonderful! I love cupcakes and I have never thought of trying this. These are bombbb!

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