Preheat oven to 400 degrees F. Coat an 8 x 8 baking dish with
cooking spray.
Place ½ cup walnuts and maple sugar or sugar in a food processor
fitted with steel blade attachment. Process until the walnuts are the
consistency of rough meal. Add whole-wheat pastry flour, 3
tablespoons all-purpose flour and ¼ teaspoon salt and pulse until
combined. Stir 1 egg yolk, 1 tablespoon melted butter and canola
oil in a small bowl. With the food processor motor running, drizzle
yolk mixture through the feed tube and process until completely
mixed in. Drizzle in water with the motor running and then pulse
just until mixture clumps together.
Turn mixture out into the prepared pan; spread evenly and press
firmly into the bottom to form a crust. Prick all over with a fork and
transfer to the oven. Bake, pressing down with the back of a fork
only if it starts to puff, until dry and slightly golden along the
edges, 13 to 15 minutes.
Meanwhile, whisk maple syrup, vinegar, vanilla, the remaining ¼
teaspoon salt, the remaining 2 eggs and the remaining 1
tablespoon butter in a medium bowl. Set aside ¼ cup of the maple
mixture for glazing the walnuts for the top of the tart. Chop 1/2
cup of the walnuts halves and add to the medium bowl with the
larger amount of maple mixture. Stir in the raisins. Mix the reserved
¼ cup maple mixture in a small bowl with the remaining 1 cup of
the walnut halves for the walnuts for the top of the bar cookies.
Remove the crust from the oven and reduce oven temperature to
350 degrees F. While the crust is hot, brush the remaining 1 1/2
teaspoons flour over the crust with a pastry brush to fill in any holes
or cracks. Spread the raisin and chopped walnut mixture in the
baked crust. Arrange walnut halves decoratively over the top.
Drizzle any remaining maple mixture over top. Bake until the center
no longer jiggles when gently shaken, the top is lightly crackled and
the filling is set-up, 35 to 40 minutes. Cool completely, at least 1
hour. Cut into 16 squares.
Originally Submitted
3/31/2015
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