Brown Sugar Walnut Tart
This tart is wonderfully nutty and sweet. The vinegar cuts what might otherwise be a cloying sweetness. The walnut filling is crusty on top and soft and rich inside. For the holidays, I usually make it with a combination of walnuts, pecans, almonds and macadamia nuts. There is just enough filling to hold all the nuts together!
After blind baking the tart shell, lower the oven temperature to 350°F [175°C].
Combine the corn syrup, brown sugar, and butter in a heavy-bottomed saucepan.
In a medium bowl, beat the eggs with a whisk until all the specks of egg white disappear.
Spread the walnuts evenly over the bottom of the tart shell.
If you are using golden syrup instead of corn syrup, you will need to add 1 Tbs powdered glucose (available in Ireland and UK) or the pie will not set properly during baking. Alternately, you can make your own replacement by boiling together 1¼ cups [265 grams] sugar and 1/3 cup water [85 ml] until all the sugar is dissolved. This will make the 1 cup [250 ml] needed for this recipe.
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