From the sugar and butter content of some of my recent cooking, you’d never know that I’m a seldom-at-best baker/ maker of desserts. Yet there’s something about winter and holiday time that brings out my inner Martha in the kitchen. Maybe it’s that there’s almost always a reason to take said desserts out of the house rather than have them hanging around tempting us… I get to experience the fun of baking something, try a little piece or two, and not have leftovers.
Although I didn’t get to do a ton of baking during the holidays, the urge still lingered, so a couple weekends ago when we were invited to a friend’s to watch the Lions/Saints
game slaughter, I decided that baking a tart was in order. I had just been to Eastern Market that morning, where I’d come across local black walnuts, already shelled, for $4 per half-pound bag. At the next table they were selling them whole, but knowing how difficult they are to shell, I decided $4 was a small price to pay for unstained hands and time saved (not to mention the fact that if I wanted to shell my own, I could forage them for free). I wanted to showcase the walnuts in a tart, so I did a riff on pecan pie, with maple syrup and golden syrup subbed in for corn syrup, and a healthy slug of Calvados for extra oomph. Continue reading