MAPLE-WALNUT TART
Steps:
- Make the dough Pulse flour, sugar, & salt in a food processor once or twice to combine. Add the butter and pulse until the mixture is pebbly, with some pea-size bits of butter. In a sm bowl, whisk together egg yolk, lemon juice, and 3 Tbs. of ice water. Pour mixture through the feed tube of the food processor, pulsing to combine. The dough mixture should be moist but should not come together into a ball. If a small handful of dough pressed together does not adhere, add the remaining 1 Tbs. ice water, pulsing to combine. Turn the dough mixture onto a piece of plastic wrap; gather the plastic around the dough, pressing the dough into a disk. Wrap tightly in additional plastic wrap - refrigerate for at least 1 hour and up to 2 days. Before rolling, let dough stand at room temperature for about 15 minutes to become pliable. Lightly coat a rolling pin with flour and roll dough on a lightly floured surface into a 15-inch circle. Lightly coat a round 9-1/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Roll the dough around the rolling pin and carefully unroll over the tart pan. Gently press it into the bottom and up the sides of the pan without stretching. Trim the excess, leaving a 1-inch overhang. Fold the overhang inside the tart and press against the sides to make a double wall about 1/4 inch higher than the tart pan (this will offset any shrinkage during baking). Wrap the tart shell in plastic wrap - refrigerate for at least 30 minutes- up to 24 hours. Position rack in the lower third of the oven - heat the oven to 425°F. Line tart shell with parchment - add enough beans or pie weights to fill shell. Bake on a heavy-duty rimmed baking sheet until edges are firm and starting to brown, 15 to 20 minutes. Carefully lift parchment and weights from tart shell. Continue to bake until the bottom of the shell is pale golden, 5 to 7 minutes more. Let cool on the baking sheet on a rack and reduce the oven temperature to 350°F.
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Zeeshan Sial
[email protected]I've made this tart several times and it's always a hit. It's easy to make and always turns out perfectly.
Ram Dhimal
[email protected]This tart is the perfect dessert for a special occasion. It's beautiful and delicious.
CXXKSZARX
[email protected]I'm not a big fan of maple walnut tarts, but I thought I'd give this recipe a try. I was pleasantly surprised! The tart was delicious and I will definitely be making it again.
Sonic 121091
[email protected]This tart was amazing! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.
Zamani MCHUNU
[email protected]The tart was a little dry. I think I may have overbaked it. Other than that, it was delicious.
md nurhaq Mia
[email protected]This tart was a bit too sweet for my taste, but it was still good. I would probably reduce the amount of sugar in the filling next time.
Mary Wachira
[email protected]I love maple walnut tarts, and this recipe did not disappoint. The filling was rich and creamy, and the crust was flaky and buttery. This tart is definitely a keeper!
wendy doyle
[email protected]This tart was easy to make and turned out beautifully. The instructions were clear and easy to follow. I will definitely be making this again.
Dennis Lad
[email protected]I made this tart for a potluck and it was a huge success! Everyone loved it. The crust was especially delicious, and the filling was creamy and flavorful.
Deus Data
[email protected]This maple walnut tart was an absolute delight! The filling was creamy and flavorful, with the perfect balance of sweetness and maple flavor. The walnuts added a nice crunch and texture. The crust was flaky and buttery. Overall, this tart was a hit w