Caramelized walnut tart

To make almond powder, see the headnote for the Clafouti Tart. This is a rich, gooey filling that appeals to those of us who have always loved caramel, yet it isn’t too too sweet. The crust is a variation on Petit Beurre, an unusual cookie we featured in our first book. Be sure to refrigerate the tart for at least an hour before serving.