Toothsome Images / Recipe: Grenoble Tart

11.20.2012

If Pecan pie had a best friend it would be the Grenoble tart. What’s not to love about a shortbread style shell filled with walnuts and fresh carmel sauce, baked to perfection? This gorgeous treat is easy to make and a great addition to your Thanksgiving dinner. Wrap a red bow around it for an extra special touch.

Grenoble Tart

  • 1 cup flour
  • 1/3 cup Darigold Butter
  • 1/4 cup sugar
  • 1 egg yolk
  • 2 cups raw, shelled walnut halves
  • Caramel Sauce
  • Sweetened Darigold Whipping Cream, whipped

Instructions

Place flour, butter, sugar and egg yolk into food processor fit with the chopping blade. Process until dough holds together and forms ball. Press dough into bottom and sides of 9-inch fluted tart pan with removable bottom. Bake at 375°F. 10 to 12 minutes or until edges turn light golden brown. Remove from oven and cool to room temperature. Fill browned tart shell with walnuts. Prepare Caramel Sauce. Pour hot Caramel Sauce over walnuts and bake 10 minutes or until bubbly. Cool thoroughly. Serve with dollop of sweetened whipped cream.

Caramel Sauce: Combine 2/3 cup packed brown sugar, 1/4 cup Darigold Butter, 1/4 cup dark corn syrup in heavy saucepan and bring to a rapid boil over medium heat without stirring. Allow to boil for 1 minute without stirring. Remove from heat; whisk in 2 tablespoons Darigold Whipping Cream. Pour immediately over walnuts in tart shell.

Tip: Tart can be frozen for up to 6 weeks.


About the author: Darcie expresses her grand appreciation for food photography, curating the stock website Toothsome Images. Her eye for detail makes her a powerhouse in the production of special projects. Outside of work you can find her playing in her garden or riding her bike while posting awesome bike photos to Instagram @idarcie


Posted By: AP Studios
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