Honey Walnut Tart

Sweet Pastry: In bowl, whisk together all-purpose and cake-and-pastry flours, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles large-flake rolled oats. (Or pulse in food processor fitted with steel blade.)

Whisk egg yolk with cream; add to flour mixture, stirring briskly with fork just until combined. Pat onto bottom and up side of 9-inch (23 cm) round fluted tart pan with removable bottom. Refrigerate until firm, about 30 minutes.

Line pastry with foil; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven until edge is light golden and bottom is set, about 15 minutes. Remove foil and pie weights; bake until golden, about 10 minutes. Let cool on rack.

Spread walnuts on large rimmed baking sheet. Toast in 375°F (190°C) oven until golden, about 8 minutes. Let cool.

In saucepan, melt butter over medium heat. Add brown and granulated sugars, honey, corn syrup and salt ; bring to boil over medium-high heat, stirring until sugar is dissolved. Boil, stirring often, until consistency of commercial butterscotch sauce, about 2 minutes. Remove from heat. Whisk in cream and vanilla; boil for 2 minutes. Add walnuts.

Pour filling into tart shell; place on greased foil-lined rimmed baking sheet. Bake in centre of 375°F (190°C) oven until filling is bubbly, about 12 minutes. Let cool in pan on rack until filling is set. Remove from pan. Let cool completely. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 2 weeks.) Using fork, drizzle chocolate over tart.

Additional information :

Variation
Individual Honey Walnut Tarts: Replace 9-inch (23 cm) tart pan with eight 3-1/2-inch (9 cm) individual fluted tart pans with removable bottoms.

Instead of patting dough into pan, divide in half; shape each into disc. Wrap and refrigerate until cold, about 1 hour.

On well-floured surface, roll out dough to generous 1/8-inch (3 mm) thickness. Using 4-1/2-inch (11 cm) round cutter, cut out 8 rounds, rerolling scraps as necessary. Fit into pans. Place on rimmed baking sheet. Refrigerate until firm, about 20 minutes.

Line pastry with foil and fill with pie weights; bake for 10 minutes with pie weights and 5 minutes after removing weights and foil. Divide filling among shells; bake until filling is bubbly, about 10 minutes. Double chocolate for drizzling.
Makes 8 servings.

Tip:
If your individual tart pans do not have removable bottoms, loosen edges of pastry with tip of paring knife before transferring tarts from pans to racks.

Source : Canadian Living Magazine: September 2005