Caramel & Walnut Tart

July 11, 2018 5:17 pm Last Updated: July 11, 2018 5:17 pm

Caramel & Walnut Tart

A rich, irresistible tart. As ever, the quality and freshness of the walnuts really matter here. If you don’t have enough of your own, seek out whole walnuts or shelled biodynamic walnuts, which seem to be the best quality among bought nuts.

Serves 8

For the Pastry:

  • 1 cup all-purpose flour, chilled, plus extra for dusting
  • 5 tablespoons cold butter
  • 2 tablespoons superfine sugar 
  • 1 organic egg, beaten

For the Filling:

  • 6 tablespoons superfine sugar
  • 2 tablespoons butter
  • 2/3 cup double cream
  • 2 cups shelled walnuts

First make the pastry. Put the chilled flour into a bowl. Cut the butter into cubes, toss in the flour and rub in with your fingers until it resembles coarse breadcrumbs, then add the superfine sugar. Mix the beaten egg into the pastry, using just enough of it to bring it together as a dough. Wrap the ball of dough in parchment and chill in the fridge for 1 hour.

Preheat the oven to 350ºF.

Roll out the pastry on a work surface dusted with flour, then use it to line a 9-inch tart pan with a removable base. Prick the pastry base gently with a fork, line it with parchment or silicone, fill with pie weights or dried beans and bake for 20 minutes. Reduce the temperature to 325ºF. Remove the weights and parchment and return the pastry shell to the oven, then bake for 15 minutes more or until fully cooked.

Meanwhile, make the filling. Put the sugar in a heavy-bottomed saucepan, stir until it has dissolved and continue to cook until it reaches a rich caramel. Remove from the heat and cool for 5 minutes. Add the butter and cream, then return to the heat and stir until smooth—it becomes well blended and thick.

Spread the walnuts in an even layer in the cooked pastry shell. Pour the caramel over the nuts and leave to set for at least 1 hour in a cool place before serving.

Recipe reprinted with permission from “Grow Cook Nourish” by Darina Allen. Photography by Clare Winfield. Published by Kyle Books.