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1
MAKE TART SHELL: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy.
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2
Add egg yolk; beat well.
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3
Gradually beat in flour just until blended (mixture will be crumbly).
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4
Preheat oven to 375u00b0F.
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5
With hands, form dough into a ball.
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Press evenly into bottom and side of a 9-inch fluted tart pan with removable bottom.
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Bake in center of oven 12 minutes, until lightly browned.
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Cool on wire rack.
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9
MAKE FILLING.
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Spread nuts on cookie sheet in single layer.
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Bake 375u00b0F oven for 5 minutes; set aside to cool.
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12
Sprinkle walnuts in bottom of tart shell.
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13
In heavy 2-quart saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream.
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Stirring constantly, bring to boiling over medium heat; boil 1 minute.
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Pour over walnuts.
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Bake in center of 375u00b0F oven 10 minutes, or just until mixture is bubbly.
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Place on wire rack to cool.
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Meanwhile, beat remaining cream just until stiff.
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Refrigerate until serving.
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20
Serve tart at room temperature with bowl of whipped cream.
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21
TARTLETS: Divide pastry into 16 pieces.
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22
With fingers, press evenly into 16 (2 1/2-inch) tart pans.
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Bake; on cookie sheet, at 375u00b0F 8 to 10 minutes; cool.
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24
Divide 1 cup finely chopped nuts into shells placed on cookie sheets.
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Pour filling into shells, dividing evenly.
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Bake 8 minutes, or just until filling is bubbly.
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27
Remove tarts from cookie sheets; cool on wire rack.
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TO SERVE: With tip of sharp knife, loosen edge of pastry from each tart pan.
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29
Lift out gently to serving plate.
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Serve with chilled whipped cream.
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31
McCalls Cooking School.
