Wednesday, April 4, 2012
no comments »

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

    Powered by Recipage

    Tweet Bookmark and Share

    Dessert, Pies and Tarts
    no comments »
        Pin It

    Related Posts

    20 Responses to “Snickerdoodle Blondies”

    1. #
      1
      oneordinaryday — December 9, 2009 at 5:29 pm

      Yum. I bet your kitchen smelled amazing while these were baking!

    2. #
      2
      nutmegnanny — December 10, 2009 at 1:13 am

      Awesome! These are sooooo something I would love. I’m also totally with you on the whole bar cookie thing. It’s so easy to just do one thing and then lounge until they done.

    3. #
      3
      Memória — December 10, 2009 at 2:27 am

      So many bloggers are making cookie bars and blondies these days. I’ve tried the snickerdoodle blondies, and they are so good!!! YUM! Lovely photos!

    4. #
      4
      Nancy @ Live love laugh — December 10, 2009 at 5:21 am

      We do love Snickerdoodles! I have never made a good blondie and have not made many bar cookes…so it is time to start! Thanks!
      ~Nancy

    5. #
      5
      Nancy @ Live love laugh — December 10, 2009 at 5:21 am

      We do love Snickerdoodles! I have never made a good blondie and have not made many bar cookes…so it is time to start! Thanks!
      ~Nancy

    6. #
      6
      stephchows — December 10, 2009 at 4:03 pm

      mmmm I don’t mind your bar kick one bit! yum!

    7. #
      7
      Shauna — December 10, 2009 at 5:12 pm

      Yum! What a great idea.

    8. #
      8
      Ingrid — December 10, 2009 at 6:10 pm

      I’ve made been making these for a couple of years. My family and I LOVE them. I was making them so often I pretty much had the recipe memorized! Yours look great! I hope your sister gets a chance to try them sometime.
      ~ingrid

      Btw, anything in the bar form rocks over regular cookies! 🙂

    9. #
      9
      JackieA31509 — December 10, 2009 at 7:49 pm

      I’m pretty sure I want to leave work immediately and make these!

    10. #
      10
      themilkmanswife — December 10, 2009 at 11:24 pm

      When I saw these pop up in my google reader yesterday, I made them right away! Mostly because we were snowed in and I had everything on hand. They are so simple, but so wonderful. We loved them! Thanks for sharing! 🙂

    11. #
      11
      Julia from Dozen Flours — December 11, 2009 at 7:24 pm

      Glad you like my recipe! 🙂 Gorgeous photos!

    12. #
      12
      Kat — December 12, 2009 at 2:35 pm

      I am going to have to try these as I love snickerdoodles and blondies!

    13. #
      13
      Mollie — December 15, 2009 at 4:59 pm

      Great recipe!
      I used it (don’t worry – gave you credit!), and added to it. Check out my More is More Bars (aka Sinckerdoodle Cranberry Chocolate Cheesecake Blondie Bars).

      http://eatrunread.blogspot.com/

    14. #
      14
      Kasey — March 3, 2010 at 1:42 am

      I made these for my boss’ family (they are having a rough few weeks) and as far as I know they were a hit with the kids! Unfortunately I did not get to try one myself, but they looked delish! Thanks for the recipe!

    15. #
      15
      Ashley — March 6, 2010 at 12:46 pm

      Snickerdoodles are my favorite cookie, so cannot wait to try this recipe!

    16. #
      16
      Ashley — March 31, 2010 at 12:56 am

      I made these this weekend and they were so good. So moist and thick and cinnamon sugary!! I posted them on my blog! 🙂

      http://ashleyscookingadventures.blogspot.com/2010/03/snickerdoodle-blondies.html

      Thanks so much for sharing!

    17. #
      17
      Audrey — April 1, 2011 at 10:48 pm

      I made these with a slight variation to the size and crust. My roommates and I nearly died when they were in the oven, the smell was incredible. I took a pan to class and they were devoured. I was slightly happy about this because I would have finished them myself!

      http://mysceneandherd.blogspot.com/2011/03/snickerdoodle-blondies.html

    18. #
      18
      beantownbaker — April 2, 2011 at 2:54 pm

      So glad you enjoyed the recipe.

    19. #
      19
      Tara — April 19, 2014 at 6:49 pm

      Pinned this. Made it. LOVED it! Recommended it and have shared the recipe to others! Blogged about how great they are: http://spotofteadesigns.com/2014/04/pinned-recipes-tested-with-reviews/

      • beantownbaker — April 21st, 2014 @ 5:13 pm

        So glad you enjoyed them (and pinned them, and blogged about them!)

    Leave a Comment