Walnut Tart

Directions

1. 1
   Preheat oven to 400 degrees.
2. 2
   Tear off a piece of foil twice as large as crust.
3. 3
   Fold it in half and smear it with butter; lay buttered side onto crust.
4. 4
   Weight foil with a pile of dried beans or rice (these can be reused for this purpose), pie weights, or a tight-fitting ovenproof skillet or saucepan anything that will sit flat on the surface.
5. 5
   Bake 12 minutes, then remove foil and continue to bake at 350 degrees, until crust is a beautiful shade of brown, another few minutes.
6. 6
   Remove and let cool on a rack while you prepare filling.
7. 7
   Put sugar in a heavy 6- or 8-inch saucepan or deep skillet with a tablespoon of water and turn heat to medium.
8. 8
   Cook, gently shaking pan occasionally, until sugar melts; then cook, stirring occasionally and scraping sides with a heat-proof flexible spatula, until mixture turns golden.
9. 9
   Turn heat to low, then carefully add butter and cream.
10. 10
    Cook, stirring constantly, until butter melts and mixture is uniform.
11. 11
    Stir in walnuts and a large pinch of salt if you like, then spread on crust.
12. 12
    Refrigerate for about an hour, then sprinkle with a little more salt and serve.