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Caramelized walnut tart
- Makes
one
9 inch tart - Difficulty
Complex
- Ready in
2 hr
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
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.
Ingredients
Method
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