Hoffman Media


Walnut Tarts

Walnut Tarts

1 (14.1-ounce) package refrigerated pie dough (2 sheets)

1 large egg

1/4 cup firmly packed brown sugar

2 tablespoons light corn syrup

2 tablespoons maple syrup

1 teaspoon butter, melted 

1/2 teaspoon vanilla extract

1/8  teaspoon salt

1/2 cup chopped toasted walnuts

Garnish: sugared fresh thyme*

• Preheat oven to 350°. 

• Unroll pie dough on a lightly floured surface. Using a (3½-x-2-inch) tart pan as a guide, cut 12 diamond shapes from dough. Press a dough diamond into each tart pan, pressing lightly and trimming edges as necessary. Refrigerate until ready to fill. 

• In a medium bowl, combine egg, brown sugar, corn syrup, maple syrup, melted butter, vanilla extract, and salt, whisking well. Add walnuts, stirring well. Set aside. 

• Place tart pans on a rimmed baking sheet.

• Divide filling mixture evenly among tart shells.

• Bake until filling is set and slightly puffed, 13 to 14 minutes. (Tarts will fall as they cool.) 

• Garnish with sugared thyme, if desired.

• Serve warm or at room temperature.

*To sugar fresh thyme, spray lightly with nonstick cooking spray, then sprinkle lightly with caster (extra-fine) sugar, tapping off excess. 

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