Food || Grenoble Tart



This recipe my friends is a keeper.  It's one of those easy peasy recipes that looks and tastes 'sophisticated'. Your friends will feel pampered and you will emerge like the super hostess of the evening.  This Grenoble tart really is delicious.  I first tried it at my friend's house (the same friend who gave me the recipe for the caramel flan that leaves me addicted every time).  She always find the best recipes.  I always ask for her permission to post these in case they are some secret family heirloom recipe!  Ok- here it is-



Grenoble Tart [from McCall's Cooking School ]

Tart Shell
1/3 cup butter
1/4 cup granulated sugar
1 egg yolk
1 cup unsifted all-purpose flour

Filling
2 cups coarsely chopped walnuts
2/3 cup light-brown sugar, packed
1/4 cup butter
1/4 cup dark corn syrup
1/2 cup heavy cream


Directions-

1 ||  Make tart shell: In medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy. Add egg yolk; beat well. Gradually beat in flour just until blended (mixture will be crumbly). Preheat oven to 375ºF.

2 ||  With hands, form dough into ball. Press evenly into bottom and side of a 9-inch fluted tart pan with removable bottom. Bake in center of oven 12 minutes, until lightly browned. Cool on wire rack. 

3 ||  Spread nuts on cookie sheet in a single layer.  Bake in 375º oven 5 minutes; set aside to cool. Sprinkle walnuts in bottom of tart shell. 

4 ||  In heavy 2-quart saucepan, stir sugar with butter, corn syrup and 2 tablespoons heavy cream. Stirring constantly, bring to boiling over medium heat; boil 1 minute.

5 ||  Pour over walnuts. Bake in center of 375º oven 10 minutes, or just until mixture is bubbly. Place on wire rack to cool. 

6 ||  Meanwhile beat remaining cream just until stiff. Refrigerate until serving. Serve tart at room temperature with bowl of whipped cream. Serves 12

 Your guests will be impressed!  Don't tell them how easy it is.  It will be our little secret.  I won't tell if you don't. Also, I'm thinking next time I do it I will try drizzling some chocolate on top, or maybe add some dark chocolate chunks in between. YUM! Bon Appetit!

Albertina M. CisnerosGrenoble tart, McCall's Cooking School, food, walnut tart14 Comments