Grenoble Torte

Directions

1. 1
   Place flour, butter, sugar and egg yolk into food processor fit with the chopping blade. Process until dough holds together and forms ball (mixture will be crumbly). Press dough into bottom and sides of 9-inch fluted tart pan with removable bottom. Bake in preheated 375°F. oven for 10 to 12 minutes or until edges turn light golden brown. Remove from oven and cool on a rack 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 whipped cream.
2. 2
   Caramel Sauce:
3. 3
   Combine 2/3 cup packed brown sugar, 1/4 cup Butter, 1/4 cup dark corn syrup in heavy saucepan and bring to a rapid boil over medium heat stirring constantly. Bring to boil for 1 minute without stirring. Remove from heat; stir in 2 tablespoons Butter. Pour immediately over walnuts in tart shell.