Caramel Walnut Tart

Ingredients

• 1 9 inch pie crust
• 1.5 cups walnuts
• 1 cup sugar
• 6 tbsp butter
• ½ cup heavy cream
• ¼ tsp salt

Instructions

1. 1

   Preheat the oven to 375°F. Press the 1 pie crust into a 9 inch tart pan, trimming the edges. Prick the bottom with a fork and chill for 15 minutes.

2. 2

   Line the crust with foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for 5 more minutes until the crust is lightly golden. Set aside.

3. 3

   In a medium saucepan, melt 6 tbsp butter over medium heat. Add 1 cup sugar and stir constantly until the mixture turns a deep amber color, about 8 minutes. Watch carefully to avoid burning.

4. 4

   Remove the pan from heat and carefully whisk in 0.5 cup heavy cream and 0.25 tsp salt. The mixture will bubble vigorously; stir until smooth. Return to low heat and cook for 2 minutes until thickened slightly.

5. 5

   Spread the caramel evenly over the baked crust. Sprinkle 1.5 cups walnuts over the top, pressing them gently into the caramel.

6. 6

   Bake the tart for 10 minutes until the caramel is bubbly and the walnuts are toasted. Let cool completely on a wire rack for at least 30 minutes before slicing.

7. 7

   Slice and serve. The tart is delicious warm or at room temperature.

Tools you’ll need

• 9 inch tart pan
• saucepan
• foil
• pie weights or dried beans
• wire rack

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