Yasmine bleeth's maple walnut tart

10 servings

Ingredients

Quantity Ingredient
1 9\" pie shell (storebought, or use your favorite homemade crust)
2 cups Coffee beans or uncooked rice
1 cup Maple syrup
1 Stick sweet butter, melted
pinch Salt
½ cup Sugar
1½ cup Chopped walnuts
Whipped cream

Directions

"As a kid, I was always fascinated by cooking shows," says Yasmine Bleeth of BAYWATCH. "All the other kids would be watching Donny and Marie, and I'd be watching Julia Child." But Bleeth also learned by watching her grandmothers cook. "My mother's mother is from North Africa, so I learned to make Algerian soups and stews from her," say the native New Yorker. "And my grandmother on my father's side taught me how to make a great roasted chicken. I love to make everything, especially holiday desserts like this Maple Walnut Tart. But ever since taking this job" - the role of swimsuit-clad lifeguard Caroline Holden - "you can be sure I stay away from THIS recipe. I go on hiatus soon, though, and THEN I can go back to eating."

Preheat oven to 375'F. Line a 10" removable-bottom tart pan with crust. Place coffee beans or rice on crust (as pie weights) and bake for 10 minutes. Remove beans or rice and set crust aside. In a medium bowl, combine maple syrup, butter, salt and sugar. Using an electric mixer, beat on high for 5 minutes or until fluffy. Stir in nuts. Pour into pie shell and bake for 1 hour or until a totthpick comes out clean. Let cool. Remove rim from tart pan. Serve with fresh whipped cream lightly sweetened with maple syrup.

Submitted By MICHAEL ORCHEKOWSKI On 11-26-94

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