Walnut tart

Name: Walnut tart
Ingredients: 220g walnuts; 400ml caster sugar; 30g plain flour; 100g melted butter, cooled a little; 6 egg whites, whisked to froth but not stiffly beaten; Preheat oven to 200°C.; Prepare and line a 24cm, or smaller, loose-based tart tin.; In a food-processor, add the walnuts and sugar and chop, but not too finely.; Add the flour, butter and egg whites to the processor – combine but do not over-process.; Pour the mixture into the prepared tin and bake 20-25 minutes, or longer – the tart should be quite brown and crunchy at the edges.

Easy

Baking Modern Australian / International

Cook recipe

Recipe provided by my aunt Mary-Lou (Lulu) Herdson, who has a great eye for recipes that are so simple yet at the same time have that something special.

Delicious, provincial cooking. Only a handful of ingredients plus a delicious, easier, and different use of left over egg whites other than meringue.

A great standby to serve guests with coffee - walnuts and coffee are such a wonderful match. Is sweet so you only need a little slice - it goes a long way and lasts for a good week in a sealed tin.

Serves 12.V.

Pictured: Walnut Tart

Ingredients

220g walnuts
400ml caster sugar
30g plain flour
100g melted butter, cooled a little
6 egg whites, whisked to froth but not stiffly beaten
Preheat oven to 200°C.
Prepare and line a 24cm, or smaller, loose-based tart tin.
In a food-processor, add the walnuts and sugar and chop, but not too finely.
Add the flour, butter and egg whites to the processor – combine but do not over-process.
Pour the mixture into the prepared tin and bake 20-25 minutes, or longer – the tart should be quite brown and crunchy at the edges.