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French Walnut Tart
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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
teaspoon vanilla extract
For the filling:
-
107
grams (½ cup) white sugar
-
¼
cup honey
-
⅓
cup crème fraîche
-
4
tablespoons (½ stick) salted butter
-
1
tablespoon cider vinegar
-
⅛
teaspoon table salt
-
2
large egg yolks
-
230
grams (2½ cups) walnuts, roughly chopped and lightly toasted
Directions
-
01Heat the oven to 325°F with a rack in the lower-middle position. Mist a 9-inch tart pan with removable bottom with cooking spray. Line a rimmed baking sheet with kitchen parchment.
-
02To make the tart shell, in a food processor, process until combined both flours, the sugar and salt, about 5 seconds. Scatter the butter over the mixture and pulse until it resembles coarse sand, 10 to 12 pulses. Add the egg yolk and vanilla, then process until the mixture is evenly moistened and cohesive, 20 to 30 seconds; the mixture may not form a single mass.
-
03Crumble the dough into the prepared tart pan, evenly covering the surface. Using the bottom of a dry measuring cup, press into an even layer over the bottom and up the sides; the edge of the dough should be flush with the rim. Use a fork to prick all over the bottom, then freeze until the dough is firm, 15 to 30 minutes.
-
04While the dough chills, to make the filling, pour ¼ cup water into a medium saucepan. Add the sugar and honey into the center, avoiding contact with the sides. Cook over medium, swirling the pan frequently, until the mixture is amber in color, about 8 minutes. Off heat, add the crème fraîche, butter, vinegar and salt, then whisk until the butter is melted and the mixture is well combined. Let cool until just warm, about 30 minutes.
-
05While the caramel cools, set the dough-lined tart pan on the prepared baking sheet. Bake until lightly browned, about 30 minutes. Cool on the baking sheet on a wire rack for about 5 minutes.
-
06Whisk the yolks into the warm honey filling, then add the nuts and stir until evenly coated. Pour the filling into warm tart shell, then gently spread in an even layer. Bake until the edges of the filling begin to puff and the center jiggles only slightly when gently shaken, 25 to 35 minutes.
-
07Let the tart cool on the baking sheet on a wire rack for about 1 hour. Remove the pan sides. Serve warm or at room temperature.
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Reviews
January 1, 2023
a nice change from pecan pie
i like the crust, and the filling is interesting. i used greek yogurt instead of creme fraiche and it was really good.
December 31, 2022
Imagine the best pecan pie ever except without pecans
I love pecans, but I love walnuts even more. This is like eating the most elegant pecan pie you could imagine. Do not substitute ingredients. Do not substitute equipment. The additions of creme fraiche and apple cider make it next-level amazing. It is critical that you eat this with a dollop of creme fraiche as well. Amazing.
November 22, 2022
Problem with filling running over
I've made this recipe a few times before and really enjoy it, but the most recent time the filling puffed and ran over the sides of my crust and pan. I don't think I did. Anything differently, does anyone know why this may have happened?
January 1, 2023
Vinegar?
Made this today, and could have been outstanding but for the taste of the cider vinegar in the finished product. Followed recipe exactly as written. Perhaps 1T too much? Used apple cider vinegar. What went wrong?
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.
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
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Your First Issue
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!