Walnut tart
Caramel walnut tart comes from the Grenoble region of France, famous for its centuries-old walnut groves. A crisp sweet pastry crust holds a filling of toasted walnuts coated in a honey cream caramel that is nutty, rich and deeply sweet with a faint, irresistible hint of bitterness.
- Difficulty
- Medium
- Prep
- 40 min
- Cook
- 45 min
- Rising or chilling
- 2 hr
- Total time
- 3 hr 25 min
- Method
- Oven-baked
Ingredients
Sweet pastry crust
Caramel walnut filling
Instructions
Step 1
Beat 120 g softened unsalted butter with 70 g powdered sugar and a pinch salt until combined, add 50 g egg, then add 200 g all-purpose flour and work it in with a flat spatula until it just comes together. Creaming the butter and sugar first gives a smooth, evenly colored crust that shrinks less in the oven. The dough is ready when it is soft, cohesive and there is no dry flour left at the bottom of the bowl.
Step 2
Roll the dough between two sheets of parchment paper about three millimeters thick, line a 23 cm tart pan with it, prick the bottom and chill for about an hour. Lining the pan first and then chilling helps the sides stay upright while baking. The shell is ready when it has firmed up and feels cold to the touch.
Step 3
Line the shell with parchment, fill it with pie weights and bake at 180°C for about 15 minutes, then remove the weights and bake a few minutes more until the bottom is dry. The shell needs to be almost fully baked, since the caramel filling only bakes for a short time. It is ready when it is an even pale gold and the bottom no longer looks shiny and damp.
Step 4
Spread 220 g walnuts on a tray and toast at 170°C for about 8 to 10 minutes, then break any very large pieces in half. Toasting makes the nuts richer and removes some of the bitterness of their papery skins. They are ready when they turn light brown and a rich, nutty aroma fills the kitchen.
Step 5
Cook 150 g granulated sugar with 40 g water over medium heat without stirring until it turns amber, then turn off the heat and slowly pour in 150 g warmed heavy cream, and stir in 30 g unsalted butter, 30 g honey, a pinch salt and the walnuts. Warm cream keeps the caramel from seizing up from the temperature shock. The filling is ready when the caramel is smooth and thick and coats every nut evenly.
Step 6
Pour the walnut filling into the shell, spread it level and bake at 180°C for about 18 to 22 minutes. This bake makes the caramel bubble and thicken so it holds a clean slice once cool. The tart is done when the caramel is bubbling evenly all over and has turned a deeper brown.
Step 7
Let the tart cool in its pan on a rack for about an hour before unmolding it and slicing with a sharp knife. The caramel needs time to set into a chewy layer, and cutting too soon will make it run. The tart is ready when the filling is glossy and firm and the knife leaves clean edges.
Equipment
- Oven
- Tart pan
- Rolling pin
- Small saucepan
- Spatula
- Kitchen scale
- Mixing bowl
- Parchment paper
- Plastic wrap
- Wire cooling rack
Tips
- Watch the color of the caramel very closely; just a few seconds too long and it turns harshly bitter.
- A sprinkle of flaky sea salt on top after baking makes the caramel flavor stand out even more.
- Pecans or hazelnuts can replace the walnuts without changing the proportions.
Storage
The tart keeps at room temperature in an airtight container for three days, with the crust still crisp and the filling still chewy. Avoid refrigerating it, because the caramel will harden; if you have chilled it, let it sit out for about an hour before serving.
Common problems and how to fix them
- The caramel crystallizes and turns grainy.
- You stirred while the sugar was cooking or there were sugar crystals stuck to the sides of the pot. Only swirl the pot gently and brush the sides clean with a wet pastry brush.
- The filling is too hard and sticks to your teeth.
- The caramel was cooked too long or the tart was overbaked. Next time, turn off the heat as soon as the sugar turns amber and shorten the baking time by a few minutes.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
