Buttertart Pie With Walnut Crust

"This can be backed in a pie dish or a tart pan with removable bottom."
 
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Ready In:
1hr 25mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • Set oven to 375 degrees (bottom oven rack).
  • Prepare a deep-dish 9-inch glass pie plate or a 8.5-inch tart pan with removable bottom.
  • In a food processor pulse the flour, walnuts, brown sugar and salt to combine.
  • Add in COLD butter cubes and pulse until coarse crumbs form.
  • In a small bowl or cup whisk together the egg yolk and cold water.
  • With the machine running add in the egg/water mixture to the flour mixture and blend for 10 seconds.
  • Press the dough into the pie plate or tart pan with removable bottom; chill for 15 minutes.
  • For the filling; in a small bowl combine dark brown sugar with cornstarch.
  • In a large bowl beat eggs until pale and fluffy (about 5 minutes).
  • Add in the sugar/cornstarch mixture, corn syrup, butter and vanilla; beat well to combine.
  • Sprinkle the 1-1/2 cups chopped walnuts over the bottom of the chilled crust.
  • Spoon the filling mixture evenly over the top.
  • Place a sheet of heavy-duty foil on the lower oven rack, then place the tart on the foil.
  • Bake for 55-60 minutes or until crust is golden and the center is slightly jiggly.
  • Cool before slicing.
  • *NOTE* Spoon any liquid that seeps from the tart over each slice when served.

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