Walnut caramel tart

Walnut caramel tart

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(6 ratings)

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Cooking time

Prep: 40 mins Cook: 25 mins Plus chilling

Skill level

Moderately easy

Servings

Cuts into 8-10 slices

Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice (10)

kcalories
539
protein
5g
carbs
38g
fat
40g
saturates
18g
fibre
2g
sugar
26g
salt
0.3g

Ingredients

  • 175g plain flour, plus extra for dusting
  • 85g butter, cut into small cubes
  • 50g caster sugar
  • 1 egg yolk

For the filling

  • 200g caster sugar
  • 100g butter, cut into small pieces
  • 200ml whipping or double cream
  • 200g shelled walnut halves

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Method

  1. Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
  2. Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
  3. To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
  4. Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.

Recipe from Good Food magazine, November 2012

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Comments

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Vegirl's picture
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This is absolutely delicious. I made it exactly as per the recipe and wouldn't change a thing. I had to blind bake my pastry slightly longer, but that may just be my oven. The texture is gorgeous and the finished tart is not too sweet. The caramel was easy to make. This will definitely be made again.

ninnoc's picture
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I made this yesterday, but instead of 200 gr walnuts I used 100 gr pecannuts, and 100 gr apples and raisins. It's absolutely delicious!

I didn't manage to get the sugar to caramelize and in the end I gave up and just added the butter and cream and boiled everything together on high fire for a while. When the tart came out of the oven the filling was much too liquid and I wrote the whole thing off as a failed attempt. But after a few hours the filling got much harder and both my man and me think it's one of the best tarts I ever made.

melanieconstuble's picture

This is my go to for next day functions. Unfortunately, last night I discovered that I did not have any heavy or double cream. (I live in the States). I did have a jar of clotted. Used the clotted cream. Recipe turned out very well with more of a toffee flavor.

laurasaker's picture

Do you think this recipe would work substituting the walnuts for pecans?

wodiddilyhoo's picture
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I made this the other week and loved it but found the caramelising a bit tricky. I ruined the first attempt but the second one seemed to go ok. It never went brown and waiting for it to do so was what cause the first attempt to be binned. I've made caramel before but there was more water included in that recipe I think.

louise_s_b's picture
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I had a first attempt at this yesterday. A relative newbie to caramelising sugar, I think I took the pan off the heat too early and so had a slightly grainy texture to the filling. Still absolutely delicious, and certainly an addition to my recipe folder!

cyocat's picture
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ABSOLUTELY GORGEOUS - PARTICULARLY WHEN ITS BEEN IN THE FRIDGE - CANT RATE IT HIGHLY ENOUGH THOUGH CARAMALISING THE SUGAR IS NOT FOR THE FAINT HEARTED - CAN BE A BIT TRICKY AND EASY TO OVER COOK. hAVE MADE IT 3X ALREADY AND WILL DEFINATELY BE PUTTING ONE IN THE FREEZER FOR XMAS. gREAT FOR ENTERTAINING

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