Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 1 Time
Can be made ahead of time.
Walnut and Prune Tart
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Cookbook
Recipe
Yield :
Serves 10
Ingredients
- 2 cups heavy cream
- 1 cup honey
- 1/2 cup sugar
- 6 tablespoons unsalted butter
- 5 cups shelled walnuts
- 18 prunes, pitted and quartered
- 1 recipe Cookie Crust Pie Dough prebaked in an 11-inch loose-bottomed pie pan
- Whipped heavy cream, for serving.
Equipment:
- Candy thermometer
Directions
Preheat the oven to 350°.
In a heavy saucepan, combine the cream, honey, sugar, and butter over high heat. Place the thermometer in the mixture and bring to a boil.
Continue to boil until the thermometer registers 215°. Fold in the walnuts and prunes and mix thoroughly. Pour in the mixture into the prebaked pie shell. Bake for 25 minutes, or until the mixture is bubbly and the nuts are glazed and golden brown.
Cool on a rack for 30 minutes before serving.
Serve in small wedges with unsweetened whipped cream.
Notes
© Christopher Idone
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information does not include Cookie Crust Pie Dough or Whipped Cream for serving. For nutritional information on Cookie Crust Pie Dough, please follow the link above.
735kcal (37%)
91mg (9%)
1mg (2%)
261mcg RAE (9%)
401mg
90mg
9g
46g
5g
57g
84mg (28%)
22mg (1%)
18g (92%)
57g (88%)
2mg (10%)
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