Name: Rustic Walnut Tart
Total time: 5 h 30 min
Ingredients: ½ cup packed (3½ ounces/99 grams) light brown sugar; ⅓ cup light corn syrup; 4 tablespoons unsalted butter , melted and cooled; 1 tablespoons bourbon or dark rum; 2 teaspoons vanilla extract; ½ teaspoon table salt; 1 large egg; 1¾ cups walnuts , chopped coarse; 1 recipe recipe

Why This Recipe Works

Despite its sophistication, this tart is surprisingly easy to prepare thanks to a very simple filling. We started with a pecan pie filling base but swapped in the walnuts, reduced the amount of sugar, and added a hefty amount of vanilla as well as a hit of bourbon (you could also use rum). The liquor cut the sweetness and intensified the flavor of the nuts. The modest amount of filling allowed the buttery tart crust to shine so it was more than just a vessel.

Before You Begin

We love walnuts for this tart, but you can substitute pecans if desired.

Instructions

Roll dough into 11-inch circle on floured counter, then transfer to parchment paper–lined rimmed baking sheet; cover loosely with plastic wrap and refrigerate until firm but pliable, about 10 minutes.

Loosely roll dough around rolling pin and gently unroll it onto 9-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners and fluted sides of pan with your other hand. Run rolling pin over top of pan to remove any excess dough. Wrap loosely in plastic, place on large plate, and freeze until fully chilled and firm, about 30 minutes. (Dough-lined tart pan can be frozen for up to 1 month.) Adjust oven rack to middle position and heat oven to 375 degrees.

Line chilled tart shell with double layer of aluminum foil and fill with pie weights. Bake on foil-lined rimmed baking sheet until tart shell is golden brown and set, about 30 minutes, rotating sheet halfway through baking. Remove foil and weights and continue to bake tart shell until it is fully baked and golden, 5 to 10 minutes longer. Transfer sheet to wire rack and let cool completely, about 1 hour.

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

Let tart cool completely on sheet on wire rack, about 2 hours. 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. (Tart can be refrigerated for up 2 days; bring to room temperature before serving.)