Grand Marnier Orange Walnut Tart


Bitchin’.  That was the word my friend Mike used to describe this walnut pie he recently made, which he said is basically a pecan pie but with walnuts and orange peel.  I LOVE LOVE LOVE pecan pie, so I knew I had to give it a try (plus, who can resist an endorsement like ‘bitchin”?)  I picked my tastiest tart crust recipe, and added some Grand Marnier and tons of orange zest to give it a complex flavor and aroma.  Bitchin’ is truly the right word to describe this tart, and here’s how to make it:

Bring butter, brown sugar, corn syrup, and salt to a boil over medium heat.

Add walnuts, Grand Marnier, and orange zest, and pour into a tart crust. Bake and enjoy!

Grand Marnier Orange Walnut Tart

Ingredients:

  • 1 unbaked pie shell
  • 5 tbsp unsalted butter
  • 1 cup packed light brown sugar
  • 3/4 cup light corn syrup
  • 1/2 tsp sea salt
  • 2 cups walnut halves, toasted to bring out their flavor
  • 1 tbsp Grand Marnier
  • 2 tbsp packed orange zest
  • 3 extra large eggs, lightly beaten

Directions:

  1. Preheat the oven to 350 F.
  2. In a heavy bottomed saucepan, bring the butter, brown sugar, corn syrup, and salt to a boil over medium heat, stirring frequently so it doesn’t burn.
  3. Once it comes to a boil, keep it at a boil for 1 minute, then remove it from the stove and stir in the walnuts, Grand Marnier, and orange zest. Let the mixture cool for about 5 minutes, then whisk the eggs into the mixture until it’s smooth. Pour the filling into the tart shell, place the tart on a sheet pan so you don’t make a mess in the oven, and bake for 40 minutes, until it doesn’t jiggle when you move it around. Let it cool on a wire rack.
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