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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    9 Responses to “Marshmallow Fondant Pirate Party Cupcakes”

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      1
      laurasrecipecollection — October 22, 2009 at 1:13 pm

      Your costumes are so cute!
      I love the fondant too. I’m going to be trying fondant for the first time next weekend. You make it look so simple!

    2. #
      2
      Xiaolu — October 22, 2009 at 2:47 pm

      I MUST try this! I’ve been avoiding fondant cause of all the terrible things I’ve heard about the taste. Problem solved – thanks! You guys are so creative with the costumes too.

    3. #
      3
      oneordinaryday — October 22, 2009 at 5:08 pm

      That is so awesome. An annual pirate party? Sounds like a blast. I love your shirts too. If my kids weren’t already set on their Halloween costumes, I’d suggest being a treasure map instead. That is so creative!!!

    4. #
      4
      oneordinaryday — October 22, 2009 at 5:09 pm

      Oops – forgot to mention the cupcakes. : )
      Very cool. I’ve never made fondant because I’m afraid it tastes bad. Is it good?

    5. #
      5
      Jen — October 22, 2009 at 6:31 pm

      It is good! It tastes like marshmallow but sweeter.

    6. #
      6
      nutmegnanny — October 23, 2009 at 3:11 am

      Delicious! If that was your first time making fondant I would give yourself a big pat on the back:) It looks awesome! I need some mad cupcake skills like yours!

    7. #
      7
      thereddeer — October 24, 2009 at 12:55 am

      After my current box of fondant has run out I am so making some marshmallow fondant – and now that I know you can use the KitchenAid even better!

    8. #
      8
      Carrie — October 25, 2009 at 6:23 pm

      Wow, you did an amazing job! Thank you for the fondant tutorial, I’ve never made fondant before… you make it look so easy!

    9. #
      9
      stephchows — October 26, 2009 at 2:54 pm

      just went to a party on saturday. if you show up without a costume the rest of the guests get to pick a costume out of the box of last years costumes for you to wear heeh

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