1/3 c Butter or margarine;
-softened
1/4 c Sugar
1 Egg yolk
1 c All-purpose flour
FILLING
2 c Coarsely chopped walnuts
2/3 c Packed brown sugar
1/4 c Butter or margarine
1/4 c Dark corn syrup
1/2 c Whipping cream; divided
In a mixing bowl, cream butter and sugar until fluffy. Add egg yolk; mix
well. Add flour just until blended (mixture will be crumbly). Press onto
bottom and up sides of an ungreased 9-inch tart pan with removeable bottom.
Bake at 375 for 12-14 minutes. Cool in the pan on a wire rack. Sprinkle
nuts over crust. In a heavy saucepan, combine sugar, butter, corn syrup and
2 tbsp of cream. Boil and stir over medium heat for 1 minute. Pour over
walnuts. Bake at 375 for 10-12 minutes or until bubbly. Cool. Beat
remaining cream until stiff. Serve tart at room temperature with whipped
cream.
Yields
10 Servings