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Milk Street Bowtie French Walnut Tart

French Walnut Tart

10 Servings

2¼ hours 20 minutes active, plus cooling

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This simple tart comes from the Perigord region of France, an area known for its walnuts. A cookie-like pastry shell is filled with the rich, subtly bitter nuts and buttery caramel. Our version tones down what is often cloying sweetness with a small measure of crème fraîche and a dose of cider vinegar (you won’t detect it in the finished dessert). Whole-wheat flour in the crust plays up the earthiness of the walnuts. To toast the nuts, spread them in an even layer on a rimmed baking sheet and bake at 325°F until fragrant and just starting to brown, about 8 minutes, stirring just once or twice; do not overtoast them or they will taste bitter. The dough-lined tart pan can be prepared in advance; after the dough has firmed up, wrap tightly in plastic and freeze for up to two weeks. The tart is superb lightly sprinkled with flaky sea salt and accompanied by crème fraîche or unsweetened whipped cream.

10

Servings

Tip

Don’t overcook the caramel. Aim for an amber hue; if it gets much darker than that, the finished tart will taste bitter.

2¼ hours

20 minutes active, plus cooling

87 grams (⅔ cup) all-purpose flour
46 grams (⅓ cup) whole-wheat flour
40 grams (3 tablespoons) white sugar
¼ teaspoon table salt
6 tablespoons (¾ stick) salted butter, cut into ½-inch cubes and chilled
1 large egg yolk
1 teaspoon vanilla extract
107 grams (½ cup) white sugar
1/4 cup honey
1/3 cup crème fraîche
4 tablespoons (½ stick) salted butter
1 tablespoon cider vinegar
1/8 teaspoon table salt
2 large egg yolks
230 grams (2½ cups) walnuts, roughly chopped and lightly toasted
For the tart shell:
  • 87

    grams (⅔ cup) all-purpose flour

  • 46

    grams (⅓ cup) whole-wheat flour

  • 40

    grams (3 tablespoons) white sugar

  • ¼

    teaspoon table salt

  • 6

    tablespoons (¾ stick) salted butter, cut into ½-inch cubes and chilled

  • 1

    large egg yolk

  • 1
For the filling:
  • 107

    grams (½ cup) white sugar

  • ¼

    cup honey

  • cup crème fraîche

  • 4

    tablespoons (½ stick) salted butter

  • 1

    tablespoon cider vinegar

  • teaspoon table salt

  • 2

    large egg yolks

  • 230

    grams (2½ cups) walnuts, roughly chopped and lightly toasted

Directions

French Walnut Tart

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Reviews
Michele R.

Given the eggs yolks in the caramel, can anyone share if leftovers will need to be refrigerated? Realizing this is different than a pecan pie, I do typically refrigerate leftovers of that type of pie. Thanks!

Janelle C.

Hi Michele,

Our Recipe Developer, Julia Rackow says there is no need to refrigerate in this case. The change in temperature would alter the sugar crystallization in this dish so feel free to leave it out but covered.

Best,
The Milk Street Team

Allyson S.

Unfortunately, I do not have crème fraiche available to me right now. Would I be able to use another type of cream, or a combination thereof? I have access to Half n Half, Heavy Whipping Cream, Ricotta Cheese, Yogurt, Cottage Cheese.

Janelle C.

Hi Allyson,

This is a great question. Would you post it in our Q&A Forum for Milk Street Insiders and Digital subscribers? Insider members usually receive responses from a Milk Street Experts within 2 business days and I'm sure others would love to hear the answer to this one.

https://www.177milkstreet.com/discussion/

Best,
The Milk Street Team

Carl M.

Best experience thus far while cruising Milk Street. The walnuts proved to be the perfect combination with the sweet of the caramel and the sprinkled salt.

yvonne d.

This was incredible! Due to a walnut allergy in the house I used pecans instead to accommodate, but followed everything else to a tee. Highly recommend!

Nicola B.

Can't wait for try this out. Any thoughts on using a combination of walnuts and pistachios with some spices typically used in baklava?

Lynn C.

Hi Nicola -

We think this would work fine and sounds delicious (though not French :-) ). Good luck!

Best,
The Milk Street Team

Jo Ann K.

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