Caramel Walnut Tart

Step 1

Preheat the oven to 375°F. Press the 1 pie crust into a 9 inch tart pan, trimming the edges. Prick the bottom with a fork and chill for 15 minutes.

Step 2

Line the crust with foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for 5 more minutes until the crust is lightly golden. Set aside.

Step 3

In a medium saucepan, melt 6 tbsp butter over medium heat. Add 1 cup sugar and stir constantly until the mixture turns a deep amber color, about 8 minutes. Watch carefully to avoid burning.

Step 4

Remove the pan from heat and carefully whisk in 0.5 cup heavy cream and 0.25 tsp salt. The mixture will bubble vigorously; stir until smooth. Return to low heat and cook for 2 minutes until thickened slightly.

Step 5

Spread the caramel evenly over the baked crust. Sprinkle 1.5 cups walnuts over the top, pressing them gently into the caramel.

Step 6

Bake the tart for 10 minutes until the caramel is bubbly and the walnuts are toasted. Let cool completely on a wire rack for at least 30 minutes before slicing.

Step 7

Slice and serve. The tart is delicious warm or at room temperature.