Yield: 10 Servings
|⅓ cup||Butter or margarine; softened|
|1 cup||All-purpose flour|
|2 cups||Coarsely chopped walnuts|
|⅔ cup||Packed brown sugar|
|¼ cup||Butter or margarine|
|¼ cup||Dark corn syrup|
|½ cup||Whipping cream; divided|
In a mixing bowl, cream butter and sugar until fluffy. Add egg yolk; mix well. Add flour just until blended (mixture will be crumbly). Press onto bottom and up sides of an ungreased 9-inch tart pan with removeable bottom.
Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. Sprinkle nuts over crust. In a heavy saucepan, combine sugar, butter, corn syrup and 2 tbsp of cream. Boil and stir over medium heat for 1 minute. Pour over walnuts. Bake at 375° for 10-12 minutes or until bubbly. Cool. Beat remaining cream until stiff. Serve tart at room temperature with whipped cream.
Recipe by: Country Woman - November/December 1997 Posted to MC-Recipe Digest V1 #963 by The Taillons <taillon@...> on Dec 13, 1997