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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I NEED to make these. I might just start on them tonight!
These look amazing! I would go into a sugar coma because I would probably want to eat at least three of these gems…haha.
Oh wow these are my dream dessert! I hope you bring these ones to Cupcake Camp!!
I too have been meaning to make these cupcakes since I first saw them on the internet. I love that you combined several recipes from different bloggers. Awesome recipes, unite!
Like I said, it’s a multi-step process, so starting part of it tonight might be a good idea. If you make them, I definitely want one. These were so good.
Oh that’s a thought… I still haven’t decided what I’m baking for Cupcake Camp…
Definitely give it a shot. They take some time, but it’s SO worth it.
I’ve been wanting to make these for quite a while as well. My mother-in-law LOVES cookie dough and her birthday is coming up. From all the versions I’ve seen floating around on the internet, I really like yours since you have the LOTS of cookie dough in the middle of your cupcakes. So, you baked the cupcakes with the frozen cookie dough inside? No problems with it baking up? I’m definitely trying this!
Yep, just dropped the dough into the cupcake batter before baking it. The cupcakes did rise up quite a bit and then sank back down as they cooled. I was a little concerned I had underbaked them, but they were delicious. Definitely let me know how they turn out for you if you make them.
oh my Lord these look amazing! I’m having a girls night next weekend and I’m def going to try these! Thanks!
Once again Jen, you impress me with your creativity!
I want, no NEED, to make these. Does it matter what size your cookie scoop is? Mine is a medium size with about 1.5 tbsp volume. Want to make sure it won’t be too much that it prevents the cupcake from baking up (because honestly, it’s not possible for it to be too much cookie dough).
I’m honestly not sure what size my cookie scoop is. It doesn’t have any markings on it to give an indication! I think it’s the standard cookie scoop you’d get at the grocery store if that helps at all… I think 1.5 Tbsp sounds about right though.
I’m already trying to decide what occasion to make them for.
I’m still waiting to try these. Just sayin’. 😉
WOW! Talk about decadent!
Well I *might* be making these for Cupcake Camp. So, if you make the trip into Boston for that, you might be able to have one! Too bad they’re not appropriate for Passover.
Who needs dessert at 8am???
I’ll give you one hint.
Me.
😉
Bookmarking this! I’ve been meaning to make these cupcakes for a while now!
Will be making these soon. What a great twist.. the cookie is actually a cookie in the baking process. Yum!
OH. EM. GEE. I’m SO making these for euchre night on Saturday, just to have an excuse.
I found this recipeast summer and have made it several times for my oldest child, who has requested it again-for her sweet sixteen birthday. Thanks for the awesome recipe.
beantownbaker — April 16th, 2014 @ 6:01 pm
So glad you enjoy it! This is one of our favorite cupcake recipes of all time.