"The flavor, texture and versatility of walnuts star in our Walnut Tarte garnished with Candied Walnuts. Buttery, flaky shortbread pastry holds a rich, nutty layer of walnuts tossed in butter, brown sugar and spices."
Walnut Tarte with Candied Walnuts
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Prep time: 30mins
Cook time: 45mins
Serves or Makes: 8
Recipe Card
ingredients
- 1/2 granulated sugar
- 1 cup walnuts halves and pieces
- 1/8 teaspoo salt
- dash cinnamon
- dash nutmeg
- 1 cup all-purpose flour
- 1/3 cup powdered sugar
- 1/2 cup melted butter
- 2 2/3 cups finely chopped walnuts
- 1 1/2 cups brown sugar
- 1/2 cup melted butter
- powdered sugar for garnish
Method
Step 1
Make the Candied Walnuts- Pour the sugar into a saucepan over medium heat. Let the sugar start cooking, stirring, until it begins to melt. When the sugar is a medium golden color, about 5-6 minutes, add the walnuts, salt, cinnamon and nutmeg and stir to coat the walnuts. Immediately spread the walnuts on parchment over a baking sheet. Use a spoon to separate the walnuts. Coarsely chop some of the walnuts and save some of the walnut halves to garnish the tarte. Make the Candied Walnuts ahead and store on a countertop or in a brown paper bag.
Step 2
Make the Shortbread Dough- In a bowl combine the flour, powdered sugar and melted butter and stir to combine. Pat the dough into a ball, cover with plastic wrap and chill in the fridge until ready to use. You can make the dough ahead of time. When you’re ready to build the Walnut Tarte, bring the shortbread dough out of the fridge and let it come to room temperature.
Step 3
Make the Walnut Filling and Bake- Melt the butter in a small saucepan over medium-low heat. Put the walnuts and brown sugar in a bowl and drizzle in the melted butter. Stir to combine the brown sugar, melted butter and walnuts. Make ahead and store the filling in a covered container in the refrigerator.
Step 4
Heat the oven to 375. Using your fingers, pat the dough into a 8” round tart pan with removable bottom. Pat the dough up against the sides of the tart pan, then trim off any excess. Spoon the walnut filling in the tart. It should cover the bottom of the tart up to the edges of the dough. Place the tarte on a baking sheet and bake in the oven for 25-30 minutes until the shortbread crust is golden and the walnut filling is hot and bubbling.
Step 5
Bring the tarte out of the oven and cool on a baking rack 5 minutes. Gently remove the tart ring. One easy way is to place a small bowl upside down on the counter, then place the tart on top. Gently press the sides of the tart pan and it will drop down. Now you have the tart with just the metal bottom.
Step 6
Slice the Walnut Tarte and garnish with a big dollop of whipped cream and some of the candied walnuts.