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Recipes

Walnut Tartlets

By Jeanne Thiel KelleyPhotography by Mark Thomas

Recipe information

  • Yield

    Servings

Ingredients

Pastry Crust Dough

1

cup whipping cream

1

/2 cup sugar

1

/4 cup (packed) golden brown sugar

1

/4 cup honey

1

teaspoon grated orange peel

1

/2 teaspoon whole aniseed

1

3/4 cups walnuts, toasted, chopped

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°F. Roll out 1 pastry disk on floured surface to 6-inch round. Transfer to 4 1/2-inch-diameter tartlet pan with removable bottom. Press crust onto bottom and up sides of pan; trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Repeat with remaining dough disks and 5 more pans. Chill crusts while making filling.

    Step 2

    Stir cream and next 5 ingredients in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil until mixture bubbles thickly and color darkens slightly, about 6 minutes. Remove from heat; stir in walnuts.

    Step 3

    Place crusts on baking sheet. Divide filling among crusts. Bake tartlets until filling bubbles thickly and crusts are golden, about 25 minutes. Cool tartlets in pans on rack 5 minutes. Remove pan sides while tartlets are still warm. Serve slightly warm or at room temperature.

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