Brown Sugar Walnut Tart

Serves 10

Source: Baking with Jim Dodge

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!

½

recipe

Tart Dough, baked blind

½

cup

corn syrup (golden syrup)

125

grams

1½

cups

dark brown sugar, firmly packed

340

grams

3

Tbs

unsalted butter (soft)

45

ml

1

tsp

vanilla extract

5

ml

1

Tbs

apple cider vinegar

15

ml

3

large

eggs

3

cups

walnut halves or pieces

340

grams

Prepare a 10-inch [26 cm] tart shell as directed and blind bake.
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.
Heat gently until the butter melts. Add the vanilla and vinegar.
Remove from the heat and stir until smooth.

In a medium bowl, beat the eggs with a whisk until all the specks of egg white disappear.
Stir the sugar mixture into the eggs until fully combined.

Spread the walnuts evenly over the bottom of the tart shell.
Pour the egg mixture over them.
Bake until the shell is brown and the filling has formed a brittle top, about 45 minutes.
The top may crack during baking, but that's okay.
Serve at room temperature with orange ice cream or lightly sweetened whipped cream.

Note:

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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