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Walnut Tartlets

4.5

(5)

Image may contain Plant Vegetable Nut Food Produce Seed Grain and Pecan
Walnut TartletsMark Thomas

(TARTELETTES AUX NOIX)

Recipe information

  • Yield

    Serves 6

Ingredients

Pastry Crust Dough
1 cup whipping cream
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1/4 cup honey
1 teaspoon grated orange peel
1/2 teaspoon whole aniseed
1 3/4 cups walnuts, toasted, chopped

Preparation

  1. Step 1

    Preheat oven to 400°F. Roll out 1 pastry disk on floured surface to 6-inch round. Transfer to 4 1/2-inch-diameter tartlet pan with removable bottom. Press crust onto bottom and up sides of pan; trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Repeat with remaining dough disks and 5 more pans. Chill crusts while making filling.

    Step 2

    Stir cream and next 5 ingredients in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil until mixture bubbles thickly and color darkens slightly, about 6 minutes. Remove from heat; stir in walnuts.

    Step 3

    Place crusts on baking sheet. Divide filling among crusts. Bake tartlets until filling bubbles thickly and crusts are golden, about 25 minutes. Cool tartlets in pans on rack 5 minutes. Remove pan sides while tartlets are still warm. Serve slightly warm or at room temperature.

TagsTartDessertFrenchEuropeanWalnutNutMake AheadBakingBon Appétit
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