Périgord Walnut Tart

Périgord Walnut Tart
Photo by Anna Bauer

Ingredients

  • a 9-inch tart pan with a removable bottom
  • 1 large egg
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ stick unsalted butter
  • ½ cup water
  • 26 tablespoons sugar
  • + 5 more ingredients
    • 5 tablespoons water
    • 2 cups all-purpose flour
    • 9 tablespoons unsalted butter
    • 2/3 cup heavy cream
    • 2 cups walnuts (8 ounces)

Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse in processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together egg and 3 tablespoons ice water with a ...

View full recipe at Epicurious

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