Comments on: walnut tartlets

By: sam

sam — Thu, 10 Feb 2011 19:54:29 +0000

making these tonight!! but im not sure what golden brown sugar is? is it light brown? dark brown sugar? thanks ;)

By: deb

deb — Fri, 30 Jul 2010 16:21:17 +0000

Jayne — Actually, I used anise seeds. Do you have those? If not, use a pinch of ground. But the seeds had a nice little crackle!

By: Jayne

Jayne — Fri, 30 Jul 2010 07:47:25 +0000

Hmmm… a question. Whole anise means the whole star aniseed or is this the powdered version? We usually have whole ones here (haven’t seen powdered ones before). Thanks!

By: kari

kari — Fri, 23 Jul 2010 03:47:51 +0000

I have made these so many times without a hitch (i’m even comment 63 from 2008!), and they’re delightful! But then tonight, I tried to make the filling three different times and each time it curdled. I have no clue what I did wrong. First time I cooked the cream on med-low heat, second time on low, and third time on low-low. I was using half-and-half. Could that have been it? Definitely not expired (I tried two different bottles). Yikes. Any ideas Deb? So good when they turn out though!

By: Caity

Caity — Thu, 13 May 2010 01:23:06 +0000

I must say, your photo is much more appetizing than the one from Bon Appetit. I’ll be trying this recipe as soon as possible!

By: Emily

Emily — Fri, 12 Mar 2010 23:45:30 +0000

Oh. my gosh. This tart was crazy good. I made it for my dad’s birthday- he adores walnuts, and it worked perfectly. The filling fit nicely in the 9-inch, I didn’t even have any bubbling over! My only tweak would be to cut down on the sugar, as I found it very sweet.

By: SaveMyPolarBear

SaveMyPolarBear — Tue, 29 Dec 2009 18:07:49 +0000

Oh, this looks really good. I think I’ll try it in a full-sized pan, though. Walnuts are….the….I don’t know, the solidified tears of the gods…or something!

By: deb

deb — Tue, 16 Jun 2009 03:10:00 +0000

I would follow the directions as they are for minis — partially baked crusts.

By: neeeta

neeeta — Tue, 16 Jun 2009 02:26:54 +0000

Did anyone bake this in a 9 inch? If so, did you fully bake the crust before adding the filling?

thanks!

By: deb

deb — Fri, 12 Jun 2009 02:13:17 +0000

I haven’t tried it in a 9-inch but my hunch is that it would work. This is because in the past I have swapped a 9-inch tart recipe for 6 small tartlets successfully. Do let us know how it goes!