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 (2â…“ 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. 
Those are adorable! I love the idea of lemon meringue cupcakes.
They are adorable!! Great job and I am glad you had success with the recipe.
Congrats on a successful challenge!
OMG, are they cute! Like little porcupines. So glad it turned out for you. Fab job!
I really liked your idea of making the cupcakes. No cutting up and great single sized servings. They look just great.
Makes me wonder– why didn’t I think of that?
Hey~ I made lemon maringue cuppies too! I am so sold on making pies this way in the future- very fun. Love the spikies- great job.
Your LMP looks great! I love the cuppies
LMP cuppys rule! ::high five:: love all the pictures of your process… great job!
I really like the little pies everyone is making..now I want to redo mine.blessings,
marye
http://bakingdelights.com
Oh so cute! I had considered trying my second attempt in a cupcake tin… until I waited until the last minute, that is! 🙂
Congrats! These look fabulously divine!
Ah ha, another fellow Boston baker! Your tarts are beautiful! Love the peaks on the meringue!
Those are so perfect!
PS: I have those red measuring bowls. I love them! 😀
so SMART to have all of your ingredients out FIRST. I really should know this by now.
Ooooh, I love your cupcake-pies. How’d you make the meringue spikey?
And what did the husband think of the final product?
your little ones are adorable. Great job on your challenge!!
your lemon meringue cupcakes are so cute! job well done! 🙂
They’re so cute!! Great job!! :O)
i had that crust shrinkage problem too. it’s a bummer.
———-
kate
http://www.thecleanplateclub.net
Dolores – I just spread the meringue around and then using a spatula, pressed it into the meringue and pulled it out and voila! Spikes!
Your little cupcakes are adorable! That was a great idea!
Your little tarts lok just lovely. well done!
a challenge executed incrediblely well!
They look just perfect!!
Nice job!
Too cute! Love the cupcakes. I want one!
My crust did the same thing! Your cupcakes look great though!
~Carrie from bakersbakery.wordpress.com
Your “pie-cups” look perfect. Great job!
Jane of VeganBits.com
Very cute! Did you turn away and silently mock your husband “my mom makes a great…”, no of course you wouldn’t have, I must be projecting 🙂
You did a wonderful job on your lemon meringue tarts!
Natalie @ Gluten A Go Go
~ We’re lactose intolerant at our house too.
Nice cupcakes! And if it makes you feel any better, I’ve been a DB’er for a year and friends and family, all non-bloggers, always know what I’m making. They kinda have to since I always tape the recipe up on the kitchen cupboards!
Yayy! I love reading success posts like this! They look great and that’s a good idea to bake them in muffin tins. Well done!
I love your little lemon meringues!
Awesome! I love how differently everyone’s turned out, but these little cuties are so adorable 🙂 Great job!!
So cute! I’m sure everyone enjoyed you addition to the spread!
I love cupcake idea. One big pie seems so messy, these seem neat and tidy. Congrats on another successful challenge!
The shrinking crust always affects my mini cupcake pies too. The trick is to make them overhang the cups enough so that they shrink down to just the right size. Your little pies are darling!
It’s awesome for me to have a website, which is helpful in
favor of my know-how. thanks admin