Creator:

Martha Stewart’s sister

Ingredients:

Makes one 9 inch tart

• 1 cup sugar
• 2/3 cupheavy cream
• 1/4 cup unsalted butter, cut into small pieces
• 3 TB honey
• 1/2 tsp salt
• 2 1/2 cups walnut halves ( about 10 oz.)
• 1 recipe for pastry dough with sugar(Pate Sucree , recipe follows)
• 2 oz. bittersweet chocolate

Recipe:

1. In heavy saucepan bring 1/4 cup water and sugar to a boil, stirring until sugar is dissolved. Boil syrup in a covered pan, without stirring; you can either swirl the pan or wash down the sides of the pot with a pastry brush dipped in water to remove sugar crystals that have clung, until it begins to become golden. Remove pan from heat and carefully add cream (mixture will bubble up) and return pan to heat. Add butter, honey, and salt, stirring until butter has melted and mixture is smooth. Stir in walnuts and simmer, uncovered, over medium heat, stirring occassionally, about 5 minutes. Remove from heat and let cool.
2. Roll half of the pastry dough between 2 pieces of plastic wrap into an 11 inch circle. Fit pastry into a fluted 9 inch pan with a removable bottom. Trim the dough e venly by rolling the pin over the tart pan. Chill for 20 or 30 minutes.
3. Heat oven to 400. Fill tart shell with cooled walnut mixture, spreading evenly with a rubber spatula. Roll out remaining dough between plastic wrap into another 11 inch circle. Transfer to tart, pressing top crust edge to bottom crust tightly to seal, Roll pin over tart pan to trim edge. Freeze for 20 minutes.
4. Bake on parchment lined baking sheet ( it leaks a bit and the parchment allows for easy cleanup ) until crust is golden, about 25 to 30 minutes. Cool on a wire rack.
5. Melt chocolate in a double boiler or over slow heat in the microwave.Cool chocolate and place in a wax paper funnel with a very small opening. Pipe chocolate in circles over the entire tart. Let chocolate set at room temperature for 2 hours.

Ingredients:

Pate Sucree

• 2 1/2 cups all-purpose flour
• 3 TBLS sugar
• 2  sticks unsalted butter, cut into tablespoon bits
• 2 large egg yolks
• 4 TBLS ice water

Recipe:

1. Place flour and sugar in the food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, 10 to 20 seconds.
2. Lightly beat the egg yolks; add ice water. Add to food processor while machine is running; process until dough just holds together.
3. Divide dough in half and wrap separately in plastic wrap. Refrigerate for at least one hour.

Notes:

This is a real winner- and I don’t like walnuts.