Buttertart Pie

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 1/4 cups flour
• 1/2 cup ground walnuts
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 3/4 cup cold butter, cubed
• 1 egg yolk
• 2 tablespoons water
• 1 cup dark brown sugar
• 2 teaspoons cornstarch
• 4 eggs
• 1 cup corn syrup
• 1/4 cup butter, softened
• 2 teaspoons vanilla
• 1 1/2 chopped walnuts

Recipe

• 1 pastry: in the bowl of a food processor fitted with a metal blade, pulse to combine the flour, walnuts,brown sugar and salt.
• 2 add butter and pulse until mixture resembles coarse crumbs.
• 3 whisk egg yolk with water and with motor running, pour into flour mixture.
• 4 blend for 10 seconds.
• 5 press dough into a 2 inch deep, 8 1/2-inch tart pan with a removable bottom, or a deep dish 9 1/2-inch glass pie plate.
• 6 refrigerate for 15 minutes.
• 7 preheat oven to 375°f
• 8 filling: combine sugar with cornstarch.
• 9 beat eggs on a large bowl until pale ans fluffy.
• 10 beat in the sugar mixture, corn starch, butter and vanilla.
• 11 sprinkle walnuts over prepared pastry.
• 12 spoon filling evenly over top.
• 13 place a sheet of aluminum foil on the lower oven rack.
• 14 place the tart on foil and bake for 55-60 minutes or until crust is golden and centre is slightly jiggly.
• 15 cool before slicing.
• 16 tip: spoon any liquid that seeps from when it is sliced over each portion.