- 1 recipe Sweet rich shortcrust pastry dough (see Classic Lemon Tart recipe)
- 1-1/4 sticks unsalted butter, softened
- 1/2 cup + 2 tbsp light brown sugar
- 3 extra-large eggs
- Grated zest and juice of 1 small unwaxed orange
- 1/2 cup light corn syrup
- 8 oz. walnut halves, coarsely chopped
- Pinch of salt
Quick taffy ice cream
- 6 oz. taffy
- 1/2 cup heavy cream
- 1 pint best-quality vanilla ice cream, softened
1 Bring the dough to room temperature. Preheat the oven to 375°F. Roll out the dough onto a lightly floured work surface and press into tart pan; trim excess. Prick the base with a fork, chill or freeze for 15 minutes, then pre-bake crust (following directions from Classic Lemon Tart). Cool. Lower the oven temperature to 350°F.
2 To make the filling, cream butter and sugar together in a bowl until light and fluffy. Gradually beat in the eggs, one at a time. Beat in orange zest and juice. Set aside.
3 Heat the light corn syrup in a small saucepan until runny, but not very hot. Stir into the butter mixture, then stir in the walnuts and salt. Pour mixture into the tart crust and bake in preheated oven for 45 minutes, until tart is lightly browned and has risen. Note: The tart filling will sink a little bit upon cooling. Cool completely on a rack.
4 Meanwhile, make the ice cream. Stir taffy and cream together in a small saucepan over medium heat until taffy is melted. Cool slightly, then stir mixture quickly into the ice cream so that it looks marbled. Put the ice cream back in the freezer until hardened. Serve tart with ice cream.
Makes one 9" tart.