Stashcook: Meal Planner & Recipe Keeper

Maple Walnut Tart Recipe

Name: Maple Walnut Tart
Prep time: 50 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: 8
Ingredients: 150 g Unsalted Butter; 250 g Plain Flour; 30 g Granulated Sugar; 1 Lemon; 2 Egg Yolks; 4 Tbsp Ice Water; 300 g Walnuts; 110 g Unsalted Butter; 150 g Dark Brown Sugar; 100 g Honey; 3 Eggs; 1/2 Tsp Nutmeg Powder; 1/2 Tsp Almond Extract; Whipped Cream, To Serve (optional)

Stashcook

This Maple Walnut Tart is a sweet dessert with a buttery crust and a rich, nutty filling. It's like a pie, but with walnuts instead of pecans. We use brown sugar and honey to make it sticky and yummy. It's perfect for a treat after dinner!

Ingredients

150 g Unsalted Butter

250 g Plain Flour

30 g Granulated Sugar

1 Lemon

2 Egg Yolks

4 Tbsp Ice Water

300 g Walnuts

110 g Unsalted Butter

150 g Dark Brown Sugar

100 g Honey

3 Eggs

1/2 Tsp Nutmeg Powder

1/2 Tsp Almond Extract

Whipped Cream, To Serve (optional)

Method

Cut 150 g of unsalted butter into small chunks and place in the freezer for 15 minutes.

Preheat the oven to 180°C/354°F.

Sift 250 g of plain flour into a large mixing bowl. Zest 1 lemon into the bowl, add 30 g of granulated sugar and a pinch of salt.

Add the chilled butter to the flour mixture and rub it together with your fingers until it resembles coarse breadcrumbs with some small butter chunks remaining.

Create a well in the center and add in 2 egg yolks and 4 tbsp of ice water. Mix until it just comes together as a dough. Press into a disk, wrap in cling film, and chill in the fridge for 30 minutes.

Roll out the chilled dough on a lightly floured surface to about 2mm thick. Gently wrap it around your rolling pin and transfer it to a 23 cm tart tin. Press the dough into the corners and trim the excess. Strengthen the edges with extra dough.

Prick the dough with a fork, line the tin with parchment paper, and fill with baking beans or uncooked rice. Bake for 10 minutes, remove the beans and parchment, and bake for another 5 minutes until golden. Let it cool slightly.

Reduce the oven temperature to 140°C/280°F.

For the filling, heat 110 g of unsalted butter in a saucepan over medium heat. Stir in 150 g of dark brown sugar and 100 g of honey. Cook for 5 minutes until thickened. Remove from heat, add 1/2 tsp of nutmeg powder and 1/2 tsp of almond extract, and cool for 10 minutes.

Whisk 3 eggs into the cooled sugar mixture until smooth.

Chop 200 g of walnuts and spread them onto the cooled tart shell. Pour the sugar mixture over the walnuts and decorate the top with the remaining whole walnuts.

Bake for 35-40 minutes until the tart has a golden top and a slight wobble. Cool completely to set.

Serve the Maple Walnut Tart in slices with a dollop of whipped cream, if desired.

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