Wednesday, April 4, 2012
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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

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    23 Responses to “Raspberry Meringue Cookies”

    1. #
      1
      Steph — January 16, 2009 at 1:09 am

      These are so cute and perfect for Valentine’s Day!

    2. #
      2
      bensbaby116 — January 16, 2009 at 1:43 am

      They’re so pretty!! I love meringues, I love raspberry, and I love chocolate… I might have to try this recipe. Thanks for posting!

    3. #
      3
      Linds — January 16, 2009 at 1:05 pm

      Those looks absolutely lovely! Great job!

    4. #
      4
      Melissa — January 16, 2009 at 1:34 pm

      How pretty, pink & perfect!

    5. #
      5
      Kristen616 — January 16, 2009 at 2:43 pm

      Not only are they SO pretty but they look delicious! I love that flavor combination.

    6. #
      6
      Erin — January 16, 2009 at 2:54 pm

      I bet those would be great for a wedding or baby shower! They look lovely! And I bet the raspberry/dark chocolate combo tasted great!

    7. #
      7
      Colleen — January 16, 2009 at 4:46 pm

      These are BEAUTIFUL!

    8. #
      8
      Jen — January 16, 2009 at 4:59 pm

      These would be perfect for a baby shower. You could probably use any flavor jello in them.

    9. #
      9
      Joelen — January 16, 2009 at 4:59 pm

      gorgeous pic and the flavor of raspberry and chocolate is wonderful!

    10. #
      10
      Lori — January 19, 2009 at 2:27 am

      Those look amazing. I love that first photo, nicely done!

    11. #
      11
      mooskietx — January 19, 2009 at 3:59 pm

      Just looking at the picture makes me feel like i need to go to the gyms in Boston.

    12. #
      12
      Katie — January 20, 2009 at 12:58 pm

      Oh my gosh, these look INSANELY awesome!! I want one right now!!

    13. #
      13
      Lucy — February 20, 2009 at 12:14 am

      These looks simply gorgeous! and… I have a cookie tray to make for a baby shower… my yet to born grandson. Wonder how these would look in a light blue????

    14. #
      14
      Jen — February 20, 2009 at 1:21 am

      You could definitely use blue jello.

    15. #
      15
      Alicia — February 20, 2009 at 3:43 am

      These are so pretty! Im having a baby shower this weekend for a baby girl and these would be perfect. Which tip did you use for the star?

    16. #
      16
      Jen — February 20, 2009 at 2:47 pm

      I used the really big star tip. Not sure what # it is, but it’s the same one that I used for my peppermint meringues (there’s a picture in that post).

    17. #
      17
      creativecarryout — February 20, 2009 at 3:05 pm

      I saw this on tastespotting and wanted to comment on how gorgeous your photo is. I’ve bookmarked your recipe too – these are beautiful and I bet delicious with that flavor combination.
      Thanks,
      Michelle
      http://oneordinaryday.wordpress.com/

    18. #
      18
      Jen — February 20, 2009 at 9:15 pm

      Thanks for the compliments!

    19. #
      19
      Jennifer — February 21, 2009 at 11:57 am

      Those are so cute!!!!!!!!

    20. #
      20
      Erin — March 3, 2009 at 2:03 pm

      Ok, you’ve inspired me…

      http://erinsfoodfiles.blogspot.com/2009/03/vanilla-bean-meringues.html

    21. #
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      colleen — March 9, 2013 at 10:32 am

      Very good meringues… have made them several times for church since I found this recipe… they evaporate instantly ! Great also for a non wheat gluten item.

      • beantownbaker — March 9th, 2013 @ 3:01 pm

        Glad you enjoy them!

    22. #
      22
      behance — October 12, 2018 at 5:06 pm

      I feel useful from the sharing you bring. Thank you for the value you bring to the reader

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