Long before glossy patisserie windows made fruit tarts and éclairs the stars of the show, the humble nut-based tart held its own at farmhouse tables and festive gatherings. This particular version of a walnut tart — a circular pastry with proud, vertical sides cradling a thick, sticky filling — is the kind of dessert that announces itself before it even hits the plate. One whiff of toasted walnuts in syrupy caramel and most people are already reaching for a fork.
The pastry base of the walnut tart is essential to its success. Shaped like a shallow drum, the pastry hugs the filling snugly, giving the tart a sculpted appearance that feels both rustic and refined. The straight sides don’t just look smart — they hold back a tide of rich, glossy filling that would otherwise happily ooze across the table. This structure creates a lovely contrast: the clean edge of the crust against the undulating surface of the nut topping.
And what a filling it is. The walnuts sit suspended in a thick, molten mixture that clings to each craggy piece, seeping into the gaps and pooling gently at the bottom. When baked, the sugars caramelise just enough to deepen the flavour without turning bitter, and the nuts develop a toasty warmth that adds complexity. It’s sticky without being cloying, sweet without being simple. Every bite of the walnut tart gives a satisfying chew followed by the gentle crunch of the walnut halves or quarters — a reminder that texture matters as much as taste.
What makes this walnut tart especially charming is its versatility. It doesn’t shout for attention with flamboyant decoration or exotic ingredients. Instead, it leans into the natural flavour of walnuts — that slightly earthy, almost buttery quality that pairs so beautifully with caramelised sugar. Even the appearance is welcoming rather than fussy: glossy browns, uneven nut patterns, and the occasional bubble frozen in amber. It’s the kind of dessert people look at and instantly understand — hearty, generous, and made to be shared.
Visually, the contrast between the matte pastry and the shining filling gives it an almost handcrafted elegance. Slice into it and you’ll find distinct layers: the crisp pastry shell, the thick, sticky centre, and the walnuts crowning the surface like a mosaic. Served warm, the filling softens and glistens; served cold, it firms up into something reminiscent of a confection. Both ways are delightful and entirely valid.
Despite its richness, the Walnut Tart isn’t overpowering if presented with the right accompaniments. Its sweetness invites a counterbalance, something creamy or cool, or even gently acidic. And while some people are perfectly happy to eat it unadorned, many enjoy tailoring the experience with a little something on the side.
Here are some excellent suggestions for what to serve alongside a Walnut Tart:
- A scoop of vanilla ice cream
- Lightly whipped cream
- Crème fraîche
- A drizzle of warm honey or maple syrup
- Greek yoghurt with a hint of lemon
- Fresh figs or sliced pears
- A spoonful of clotted cream
- Mascarpone with a dusting of cinnamon
- A thin wedge of sharp cheese such as aged cheddar or Manchego
- Poached apples or pears
- A splash of cream poured directly over the slice
- Caramel sauce or butterscotch drizzle
- A glass of dessert wine or port
- Fresh berries to cut through the richness
- Coffee or espresso on the side for contrast
Whether it’s the star of a dinner party dessert table or a weekend treat enjoyed in thick slices, the Walnut Tart offers a timeless pleasure. It’s proof that a few good ingredients, treated with care, can produce something deeply memorable and flavoursome.
Walnut Tart
Ingredients
Pastry Ingredients:
- 200 g plain flour
- 100 g unsalted butter cold and cubed
- 2 tbsp icing sugar
- 1 medium egg yolk
- 2 tbsp cold water
- 1 pinch salt
Filling Ingredients:
- 200 g walnuts halves or pieces
- 150 g light brown sugar
- 120 ml golden syrup maple syrup
- 60 g unsalted butter
- 2 medium eggs
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Prepare the Pastry Case:
- In a bowl, mix the flour, icing sugar and salt.200 g plain flour, 2 tbsp icing sugar, 1 pinch salt
- Rub in the cold butter with your fingertips until it resembles fine crumbs.100 g unsalted butter
- Stir in the egg yolk and add cold water a little at a time until the dough just comes together.1 medium egg yolk, 2 tbsp cold water
- Shape the pastry into a disc, wrap it in cling film and chill for 20–30 minutes.
- Roll out the pastry on a lightly floured surface and line a circular tart tin (about 23cm/9" diameter) with vertical sides. Alternatively use smaller individual tins for a personal style. Press gently into the edges and trim any excess.
- Chill again for 10 minutes while the oven heats to 180°C (160°C fan) / 350°F / Gas 4.
- Line the pastry with baking paper and fill with baking beans or rice. Blind bake for 12 minutes.
- Remove the paper and beans, then bake for another 5 minutes so the base firms up. Set aside.
Make the Filling:
- Place the butter, sugar and golden syrup in a saucepan over low heat.150 g light brown sugar, 120 ml golden syrup, 60 g unsalted butter
- Stir gently until the sugar dissolves and the mixture becomes smooth. Do not boil.
- Remove from the heat and allow to cool for a few minutes.
- In a bowl, whisk the eggs, vanilla extract and salt.2 medium eggs, 1 tsp vanilla extract, 1 pinch salt
- Slowly pour the warm syrup mixture into the eggs, whisking constantly so they don’t scramble.
- Stir in the walnuts so they’re evenly coated.200 g walnuts
Fill and Bake:
- Pour the walnut mixture into the pastry case, spreading the nuts evenly.
- Bake in the centre of the oven for 25–30 minutes, until the filling is set but still slightly soft in the centre.
- The top should look glossy and the edges lightly golden.
Cool and Serve:
- Allow the tart to cool, the syrup will be burning hot, in the tin before removing.
- Serve your walnut tart warm or cold, depending on preference.
17 comments
The caramelised filling reminds me of a pecan pie but even better with the deep, nutty flavour of walnuts. Perfect with a cup of strong coffee.
My guests couldn’t believe it was homemade!
It was a shame I only made 1 and had to share it.
Such a satisfying dessert — sweet, nutty, and rustic all at once.
The filling is so sticky and rich, and the walnuts give it the perfect crunch. I served mine with a scoop of vanilla ice cream and it disappeared in minutes.
I loved how glossy and beautiful this tart looked when it came out of the oven.
The pastry held up perfectly and the filling was gooey without being runny.
This tart is pure comfort on a plate.
Soft and chewy in the centre, crisp around the edges. It tasted even better the next day, slightly chilled with a dollop of crème fraîche.
I added a sprinkle of sea salt on top for balance, and it worked beautifully.
The combination of buttery pastry and caramelised walnuts is dangerously addictive. It’s rich, but in the best way possible.
I used maple syrup instead of golden syrup and it added a lovely depth of flavour. Would absolutely make again.
A wonderful bake for autumn or winter — it fills the kitchen with that warm, toasty walnut aroma.
I’m not usually a dessert person, but this won me over.
I’ve made this twice now — once warm with ice cream and once cold the next day. Both ways were incredible!
A fantastic recipe. I loved the hint of vanilla in the filling, it really lifted the flavour.
I made this for Sunday lunch and it went down a treat. The sticky walnut filling is just heavenly and the crust has that lovely buttery snap.