Name: Gluten-Free Rustic Walnut Tart
Total time: 3 h 30 min
Ingredients: 1 recipe recipe , chilled in freezer for 15 minutes; 1/2 cup packed (3½ ounces/99 grams) light brown sugar; 1/3 cup light corn syrup; 4 tablespoons unsalted butter , melted and cooled; 1 tablespoon bourbon or dark rum; 2 teaspoons vanilla extract; 1/2 teaspoon salt; 1 large egg; 1¾ cup walnuts , chopped coarse

Why This Recipe Works

A hefty amount of vanilla and a hit of bourbon pair nicely with the walnuts. Parbaking the shell ensures that it will be crisp. We also found that it was necessary to line the dough with greased parchment and fill the pan with pie weights, as the shell otherwise puffed up during baking because of the sugar and egg in the dough. The crust also shrank away from the sides of the pan if it was not baked with pie weights. Once filled, the tart should be baked until the filling is just firm enough to slice neatly. There’s no need to toast the nuts before chopping them; the tart bakes long enough to bring out their full flavor.

Before You Begin

Pecans can be substituted for the walnuts if desired. Serve with whipped cream.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Set chilled, dough-lined tart pan on rimmed baking sheet. Press greased parchment paper or greased double layer of aluminum foil into tart shell, covering edges to prevent burning, and fill with pie weights. Bake until tart shell is just set, about 15 minutes, rotating sheet halfway through baking.

Carefully remove weights and parchment and continue to bake tart shell until lightly golden, about 5 minutes. Transfer baking sheet with tart shell to wire rack and let cool while making filling. (Tart shell can be either slightly warm or completely cool when you add filling.)

Whisk sugar, corn syrup, melted butter, bourbon, vanilla, and salt together in large bowl until sugar dissolves. Whisk in egg until combined. Pour filling into prebaked tart shell and sprinkle evenly with walnuts. Bake tart on baking sheet until filling is set and walnuts begin to brown, 30 to 40 minutes, rotating sheet halfway through baking.

Transfer baking sheet with tart to wire rack and let cool to room temperature, about 2 hours. (Tart can be refrigerated for up to 1 day; bring to room temperature before serving.)

To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Slice tart into wedges and serve.