← Back to Search Results
baking
Walnut and Prune Tart

Photo by:
Comments: 0
 

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
raos-cookbook Rao's Cookbook
by Frank Pellegrino
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?