McCall’s Grenoble Tart (Walnut Tart)

READY IN: 1hr 15mins


  • 13 cupbutter (For the tart shell)
  • 14 cupgranulated sugar
  • 1egg yolk
  • 1cupunsifted all-purpose flour
  • 2cups coarsely chopped walnuts (For The Filling)
  • 23 cuplight brown sugar, packed
  • 14 cupbutter
  • 14 cupdark corn syrup
  • 12 cupheavy cream (divided)
  • 1tablespoonsugar
  • 14 teaspoonvanilla extract

    Serving Size: 1 (76) g

    Servings Per Recipe:12

    Calories: 369.3

    Calories from Fat 231 g 63 %

    Total Fat 25.8 g 39 %

    Saturated Fat 9.3 g 46 %

    Cholesterol 51.1 mg 17 %

    Sodium 97.8 mg 4 %

    Total Carbohydrate33.5 g 11 %

    Dietary Fiber 1.6 g 6 %

    Sugars 19.4 g 77 %

    Protein 4.6 g 9 %


  • Make the tart shell:In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy.Add egg yolk; beat well.Gradually beat in flour just until blended (mixture will be crumbly).
  • With hands, form dough into a ball.Press evenly into the bottom and side of a 9-inch fluted tart pan with removable bottom.Bake in center of oven 12 minutes, until lightly browned.Cool on wire rack.
  • Make Filling:Spread nuts on cookie sheet in single layer.Bake in 375* F oven for 5 minutes, set aside to cool.Sprinkle walnuts in bottom of tart shell.In heavy 2-qt saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream.Stirring constantly, bring to boiling over medium heat; boil 1 minute.Pour over walnuts.
  • Bake in center of 375* oven 10 minutes or just until mixture is bubbly.Place on a wire rack to cool.Meanwhile beat remaining cream, 1 Tablespoon sugar and vanilla just until stiff.Refrigerate whipped cream until serving.Serve tart at room temperature with bowl of whipped cream.
  • TO MAKE TARTLETS INSTEAD:Divide pastry into 16 pieces.With fingers, press evenly into 16 (2 1/2-inch) tart pans.Bake on cookie sheet(s) at 375* for 8 to 10 minutes; cool.Divide 1 cup finely chopped nuts into shells placed on cookie sheets.Pour filling into shells, dividing evenly.Bake 8 minutes, or just until filling is bubbly.Remove tarts from cookie sheets; cool on wire rack.To serve:With tip of sharp knife, loosen edge of pastry from each tart pan.Lift out gently to serving plate.Serve with chilled whipped cream.Makes 16 servings.
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