Buttertart Pie With Walnut Crust |
|
 |
Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
This can be backed in a pie dish or a tart pan with removable bottom. Ingredients:
1 1/4 cups flour |
1/2 cup finely ground walnuts |
2 tablespoons brown sugar, packed |
1/4 teaspoon salt |
3/4 cup cold butter, cubed |
1 egg yolk |
2 tablespoons cold water |
1 cup dark brown sugar |
3 teaspoons cornstarch |
4 eggs |
1 cup corn syrup |
1/4 cup butter, softened (no subs!) |
2 teaspoons vanilla |
1 1/2 cups walnuts, chopped |
Directions:
1. Set oven to 375 degrees (bottom oven rack).
2. Prepare a deep-dish 9-inch glass pie plate or a 8.5-inch tart pan with removable bottom.
3. In a food processor pulse the flour, walnuts, brown sugar and salt to combine.
4. Add in COLD butter cubes and pulse until coarse crumbs form.
5. In a small bowl or cup whisk together the egg yolk and cold water.
6. With the machine running add in the egg/water mixture to the flour mixture and blend for 10 seconds.
7. Press the dough into the pie plate or tart pan with removable bottom; chill for 15 minutes.
8. For the filling; in a small bowl combine dark brown sugar with cornstarch.
9. In a large bowl beat eggs until pale and fluffy (about 5 minutes).
10. Add in the sugar/cornstarch mixture, corn syrup, butter and vanilla; beat well to combine.
11. Sprinkle the 1-1/2 cups chopped walnuts over the bottom of the chilled crust.
12. Spoon the filling mixture evenly over the top.
13. Place a sheet of heavy-duty foil on the lower oven rack, then place the tart on the foil.
14. Bake for 55-60 minutes or until crust is golden and the center is slightly jiggly.
15. Cool before slicing.
16. *NOTE* Spoon any liquid that seeps from the tart over each slice when served.
|
|