Walnut Tart

A Walnut Tart is a rich, comforting dessert featuring a crisp pastry shell with upright sides filled with a thick, sticky mixture of caramelised sugar and toasted walnuts. The glossy filling clings to the nuts, creating a chewy, sweet centre that contrasts beautifully with the buttery crust. Served warm or cold, it’s an indulgent treat that pairs well with cream, ice cream or fresh fruit.

Prep Time 25

Cook Time 45

Total Time 1 10

Servings Slices

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.

Notes

Serving Suggestions for the Walnut Tart:

Pairs beautifully with:

Vanilla ice cream

Lightly whipped cream

Crème fraîche or Greek yoghurt

Fresh berries or poached pears

A drizzle of cream or caramel sauce

A small glass of dessert wine, port or espresso

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