Walnut Tart

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                            FOOD FUNNY
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Thanks again to Rosemary Zwick for our daily dose of mirth:

A man took his children to a local restaurant for a quick
breakfast before shopping. The place was very busy, and
also the quality of the food and service were obviously not
up to par. When they finally got their breakfast, his youngest
daughter took a look at her father's omelet and burnt toast
and declared very loudly to the waitress, "My Daddy can't eat
that toast, he's black toast intolerant."

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                            TODAY'S RECIPE
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One of the nice things about walnuts, especially if you're a food
writer with readers all over the world, is that they're available to
just about everyone, just about everywhere, at just about any time of year.

Walnut Tart

A 9-inch pastry pie crust, store-bought or from your favorite recipe
1 1/2 cup (375 ml) sugar
1 Tbs (15 ml) water
8 Tbs (1 stick, 110 g) butter
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) honey
2 cups (500 ml) coarsely chopped walnuts

Place a piece of wax paper or buttered aluminum foil over the
pastry and fill with dried beans, rice, or pie weights. Bake in a
preheated 350F (180C) oven for 12 minutes, remove the wax
paper and weights, and continue baking until golden brown.
Remove from the oven and cool on a wire rack. Place the sugar
and water in a deep saucepan and cook over moderate heat,
shaking occasionally, until the sugar turns a light golden brown,
about 10 minutes. Turn the heat to low and carefully add the
butter and cream - they will bubble up so be sure to use a pot
big enough to allow for this. Cook, stirring constantly, until the
butter is melted and the mixture is smooth and uniform. Stir
in the honey and walnuts, cool for a few minutes, and spread
into the baked crust. Refrigerate for at least 1 hour before serving.
Serves 6 to 8.
Received on Sat Jul 31 21:23:46 2010