Tarte aux noix et au rhum from French Country Kitchen by Geraldene Holt

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Notes about this recipe

  • veronicafrance on October 20, 2016

    I more or less stuck to the recipe except I used Cointreau instead of rum -- it seemed a good complement to the orange-flavoured pastry (which was excellent). The finished tart looked rather odd but it tasted absolutely delicious (made with very fresh walnuts). Possibly the problem was that I made the creamed butter, sugar, egg and booze mixture a little in advance and left it to stand, during which time it separated. If I'd made and baked it straight away, it might have had a more uniform appearance. Also I think I'd chop the walnuts more finely next time to make the filling look neater.

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