11/3 cups all-purpose flour
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¼ cup powdered sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup cold unsalted butter, cubed (1 stick)
1 egg yolk
2 cups walnuts, coarsely chopped
3 large eggs
1¼ cups light corn syrup, divided
½ cup dark brown sugar, packed
¼ cup unsalted butter, melted
1½ tablespoons bourbon or rum
¼ teaspoon salt
Heat oven to 350 degrees. Lightly spray or grease 11-inch tart pan with removable bottom.
For the crust: In food processor, combine flour, powdered sugar and spices. Pulse until evenly mixed. Add cubed butter and pulse until crumbly. Add egg yolk and pulse just until crumbs begins to pull together.
Sprinkle into tart pan and gently press dough evenly over bottom and up sides. Place tart pan on cookie sheet and chill 30 minutes or quick freeze for 10 minutes.
Keep pan on cookie sheet and bake crust 15-18 minutes until set and just begins to brown.
While crust bakes, make the filling: In medium bowl whisk eggs until blended. Add 1 cup corn syrup, brown sugar, liquor and salt; whisk until smooth. Slowly pour in melted butter, whisking gently while adding.
Remove tart from oven and evenly distribute walnuts into shell. Keep pan on cookie sheet and carefully pour filling over walnuts. Return to oven and bake 30-35 minutes until light golden brown and filling appears set and is no longer liquid.
Cool 10 minutes and brush tart with ¼ cup warmed corn syrup. Cool before serving.
Baker's hints: Light brown sugar can be used for the dark variety. One tablespoon vanilla extract can be substituted for the bourbon or rum.
Nutrition values per serving: 448 calories; 25 g fat (8 g saturated), 51 carbohydrates, 1 g fiber, 8 g protein, 103 mg cholesterol, 152 mg sodium.