Grenoble Tart


  • 1 cup flour
  • 1/3 cup Darigold Butter
  • 1/4 cup sugar
  • 1 egg yolk
  • 2 cups raw, shelled walnut halves
  • Caramel Sauce
  • Sweetened Darigold Whipping Cream, whipped


Place flour, butter, sugar and egg yolk into food processor fit with the chopping blade. Process until dough holds together and forms ball. Press dough into bottom and sides of 9-inch fluted tart pan with removable bottom. Bake at 375°F. 10 to 12 minutes or until edges turn light golden brown. Remove from oven and cool to room temperature. Fill browned tart shell with walnuts. Prepare Caramel Sauce. Pour hot Caramel Sauce over walnuts and bake 10 minutes or until bubbly. Cool thoroughly. Serve with dollop of sweetened whipped cream.

Caramel Sauce: Combine 2/3 cup packed brown sugar, 1/4 cup Darigold Butter, 1/4 cup dark corn syrup in heavy saucepan and bring to a rapid boil over medium heat without stirring. Allow to boil for 1 minute without stirring. Remove from heat; whisk in 2 tablespoons Darigold Whipping Cream. Pour immediately over walnuts in tart shell.


Tip: Tart can be frozen for up to 6 weeks.