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For the filling

Nutrition: per slice (10)

  • kcal539
  • fat40g
  • saturates18g
  • carbs38g
  • sugars26g
  • fibre2g
  • protein5g
  • salt0.3g
    low
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Method

  • step 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.

  • step 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.

  • step 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.

  • step 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, questions and tips (10)

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Overall rating

A star rating of 4.5 out of 5.14 ratings

klchappelltay

The proportion of caramel to walnuts is wrong. This is basically a sickly sweet toffee tart, with a few walnuts thrown in. Also, one egg yolk to only 175g of flour means that the pastry tastes too strongly of egg (although it does at least mean that it doesn’t crumble. We however like our pastry to…

bikerbell

A star rating of 5 out of 5.

I'm so pleased that I eventually got around to trying this. The pastry was gorgeous, I made it the day before and rested it in the fridge overnight before rolling out. On cooking, no shrinkage at all. A first for me! Although I was a bit concerned about making the caramel I had no problems although…

bsbdesja

A star rating of 5 out of 5.

This recipe worked and turned out a delicious tart that could accurately be described as a fudge tart (with nuts in). Used pecans instead of walnuts which was fine. Didn't brown the sugar when dissolving it (was too scared to leave it on the heat any longer!), so it was still slightly grainy when…

Vegirl

A star rating of 5 out of 5.

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…

ninnoc

A star rating of 5 out of 5.

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…

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