Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter, cold and cubed
- 50 grams powdered sugar
- 1/4 teaspoon salt
- 2 to 3 tablespoons cold water
- 200 grams walnuts, roughly chopped
- 150 grams light brown sugar
- 100 grams unsalted butter
- 100 milliliters heavy cream
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Directions
Preheat oven to 180°C (350°F).
In a food processor, combine flour, powdered sugar, and salt. Pulse in cold butter until the mixture resembles coarse crumbs.
Gradually add cold water until the dough just comes together.
Press dough into a 23 cm tart pan with a removable bottom and chill for 15 minutes.
Bake the tart shell for 15–18 minutes, or until lightly golden, then allow to cool completely.
In a medium saucepan, melt butter over medium heat. Stir in brown sugar, cream, and salt, bringing to a gentle boil for 2–3 minutes.
Remove the saucepan from the heat and stir in vanilla extract.
Arrange walnuts evenly in the cooled tart shell.
Pour the caramel mixture over the walnuts.
Bake the tart for an additional 15–20 minutes, until the caramel is bubbling and slightly set.
Drizzle with maple syrup once the tart has cooled slightly before serving.
Frequently Asked Questions
Do I need to blind bake the crust for this Caramel Walnut Tart recipe?
Since this recipe involves a wet caramel filling, blind baking the crust is highly recommended to prevent a soggy bottom. After chilling the dough, prick the base with a fork, line it with parchment paper, fill with pie weights, and bake until lightly golden before adding the filling.
Can I substitute the walnuts in this tart with other nuts?
Yes, you can easily substitute the 200 grams of walnuts with pecans or almonds for a similar texture and flavor profile. Pecans pair wonderfully with caramel, while almonds offer a slightly milder taste. Ensure they are roughly chopped just as the recipe specifies.
How should I store leftover Caramel Walnut Tart to maintain the best texture?
Store leftover Caramel Walnut Tart in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving to soften the caramel slightly for the best flavor.
