1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1/8 teaspoon salt
1 1/4 cups unbleached all purpose flour
PIE FILLING INGREDIENTS:
3 large eggs
1/2 cup (packed) golden brown sugar
1/2 cup pure maple syrup
1/2 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
1 1/2 cups coarsely chopped walnuts
Instructions
I use my electric mixer to beat the butter until it is smooth.
Then add the sugar, egg yolk, and salt and mix until well blended.
Add the flour and mix until dough starts to clump together.
Form the dough into ball.
On a floured work surface, flatten the ball and roll out dough, using a rolling pin, to 10 1/2-inch circle.
Carefully lift the dough and place it in a 9-inch tart pan with removable bottom.
Press dough into bottom working it up the sides of the pan.
Using a fork, pierce holes into the entire bottom dough.
Place the crust in freezer 30 minutes to chill before filling and baking.
NOTE: The crust can be made a day ahead, covered and refrigerated until it is ready to fill and bake.
Preheat oven to 350°F.
Beat eggs and brown sugar in the bowl of your mixer until well blended.
Add the maple syrup, corn syrup, melted butter, and salt and mix until they are well blended.
Add the walnuts and stir by hand.
Pour the filling into the unbaked crust.
Place tart pan on rimmed cookie sheet.
Bake the tart until the filling is slightly puffed and solid, about 35 – 40 minutes. Transfer to a rack and allow it to cool. When cool, cut the tart into wedges and serve with whipped cream. Flavoring the whipped cream with amaretto instead of vanilla for the walnut version of the tart is a nice touch.
