Description[]
Source: Christmas With Southern Living 2003 - Southern Living
Spiced rum and walnuts make this tart a statement of sweet simplicity. A tart pan with a removeable bottom is a good baking investment.
Ingredients[]
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 cup cold butter or margarine, cut into pieces
- 3 to 4 tablespoons ice water
- 1 cup firmly packed light brown sugar
- 1/2 cup butter or margarine, softened
- 1 large egg
- 2 tablespoons spiced rum
- 2 cups chopped walnuts
Directions[]
- Pulse first 3 ingredients in a food processor 3 or 4 times or just until combined.
- Add 1/4 cup butter, and pulse 5 or 6 times or until crumbly.
- With processor running, gradually add water, and process until dough comes together and leaves sides of bowl.
- Shape dough into a 1"-thick disk.
- Cover and chill 15 minutes.
- Roll pastry to 1/8" thickness on a lightly floured surface.
- Fit into an ungreased 9" tart pan; trim off excess pastry along edges.
- Place pan in freezer 15 minutes.
- Line pastry with parchment paper and fill with pie weights or dried beans.
- Bake at 450° for 5 minutes.
- Remove parchment paper and pie weights.
- Bake 6 more minutes or until crust is lightly browned.
- Set aside.
- Reduce oven temperature to 325°
- Beat 1 cup brown sugar and 1/2 cup butter at medium speed with an electric mixer 1 minute or until creamy.
- Add egg and rum, beating just until combined.
- Stir in walnuts.
- Spread filling into pastry shell.
- Bake at 325° for 45 minutes or until browned.
- Cool in pan on a wire rack.
Yield: 1 (9") tart.