Buttertart Pie With Walnut Crust

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 1/4 cups flour
• 1/2 cup finely ground walnuts
• 2 tablespoons brown sugar, packed
• 1/4 teaspoon salt
• 3/4 cup cold butter, cubed
• 1 egg yolk
• 2 tablespoons cold water
• 1 cup dark brown sugar
• 3 teaspoons cornstarch
• 4 eggs
• 1 cup corn syrup
• 1/4 cup butter, softened (no subs!)
• 2 teaspoons vanilla
• 1 1/2 cups walnuts, chopped

Recipe

• 1 set oven to 375 degrees (bottom oven rack).
• 2 prepare a deep-dish 9-inch glass pie plate or a 8.5-inch tart pan with removable bottom.
• 3 in a food processor pulse the flour, walnuts, brown sugar and salt to combine.
• 4 add in cold butter cubes and pulse until coarse crumbs form.
• 5 in a small bowl or cup whisk together the egg yolk and cold water.
• 6 with the machine running add in the egg/water mixture to the flour mixture and blend for 10 seconds.
• 7 press the dough into the pie plate or tart pan with removable bottom; chill for 15 minutes.
• 8 for the filling; in a small bowl combine dark brown sugar with cornstarch.
• 9 in a large bowl beat eggs until pale and fluffy (about 5 minutes).
• 10 add in the sugar/cornstarch mixture, corn syrup, butter and vanilla; beat well to combine.
• 11 sprinkle the 1-1/2 cups chopped walnuts over the bottom of the chilled crust.
• 12 spoon the filling mixture evenly over the top.
• 13 place a sheet of heavy-duty foil on the lower oven rack, then place the tart on the foil.
• 14 bake for 55-60 minutes or until crust is golden and the center is slightly jiggly.
• 15 cool before slicing.
• 16 *note* spoon any liquid that seeps from the tart over each slice when served.