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Active Time
40 min
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Total Time
3 1/2 hr
Périgord is as famous for its walnut trees as it is for its black truffles. In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.
Ingredients
Makes 8 to 10 servings
For pastry dough:
For filling:
Make dough:
Step 1
Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse in processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together egg and 3 tablespoons ice water with a fork and stir into flour mixture (or pulse) until incorporated.
Step 2
Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. (Do not overwork mixture or pastry will be tough.)
Step 3
Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Make pastry shell:
Step 4
Roll out dough between 2 sheets of plastic wrap into a 12-inch round. (If dough becomes too soft to work with, chill until firm, 10 to 15 minutes.) Fit dough into tart pan (discard plastic wrap), pressing against side. Run rolling pin over top edge to cut off excess dough, then press side to make dough come up slightly above edge of pan. Chill until firm, about 30 minutes.
Make filling and bake tart:
Step 5
Line a 4-sided sheet pan with foil and put in middle of oven. Preheat oven to 425°F.
Step 6
Lightly toast walnuts in sheet pan, about 5 minutes. Transfer to a bowl and return pan to oven.
Step 7
Heat cream in a small saucepan over medium-low heat.
Step 8
Bring water and 1 1/2 cups sugar to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until amber.
Step 9
Remove from heat and immediately but slowly add hot cream (it will bubble furiously). Once bubbles subside, stir in walnuts and butter and cook over medium heat, stirring, 2 minutes.
Step 10
Pour filling into tart shell and sprinkle evenly with remaining 2 tablespoons sugar. Bake in sheet pan 25 minutes (check tart after 15 minutes, and if top becomes too dark in spots, loosely cover with foil).
Step 11
Reduce oven to 325°F and bake until filling is set and deep golden-brown and crust is golden, 10 to 15 minutes more (filling may spill over edge in spots).
Step 12
Cool tart to warm in tart pan, 30 to 45 minutes, then remove side of pan (do not cool completely before removing side of pan or tart will stick). Serve warm or at room temperature.
•Dough can be chilled up to 2 days.
•Tart keeps, wrapped well in foil and chilled, 1 week.
Leave a Review
Reviews (6)
Back to TopExcellent though not properly tested in Gourmet kitchen. Notes: - quantity of walnuts adequately fills tart shell but certainly does not overflow as in the picture (the picture is probably a 3 to 4" tartlet size) - oven temperature is much too high, mine barely escaped burning after the first 10 minutes uncovered; if I were to do it again I would cover it from the get-go and remove foil last 10 or 15 minutes; I would also reduce oven heat to 350 throughout, otherwise walnuts are really toasted, very different from the ones in the picture.
Anonymous
Montreal, QC
12/27/2015
This was delicious! I only have a 10" tart pan, the dough rolled out just fine for it. After reading other reviews I was a bit concerned about a skimpy filling, especially with using a larger pan then called for, so I doubled it. I'm glad I did. A good amount of the liquid boiled over in the oven (don't skip the foil!) but the filling that was left was perfect. If you want something like the picture...you may have to triple the filling.
Suzmcil
Camp Hill, PA
11/13/2010
This is fantastic. We just finished it. A basic, elegant and delicious dessert. I had more than enough walnuts and filling for my 9-inch pan. Your filling will be even with the tart shell. It will not pile up like in the picture. I think the reason being is that if you look at the picture and take into account the proportionate size of the walnuts to the tart pan, it appears that they used a mini tart pan, whereas the recipe calls for a 9- inch pan. I think they took creative license with the pic for better asethics. I was worried the filling would be too sweet, but it was a perfect balance with the subtle tart shell and walnut flavors. In the future, I will tent with tin foil from the beginning. Give this a try. Perfect for after dinner with an espresso.
Rainy_Day
Seattle
8/29/2010
When I saw this recipe I realized I had everything on hand. I decided it would be lovely for Mothers Day. It looked just like the picture and the entire family loved it. Not as sweet as a pecan pie with a delectable crust. I will definitely make this again.
oldkitchen
Miami Beach
5/10/2009
I agree that the walnuts were pretty sparse. It seemed too sweet and too crunchy. I had high hopes for this one and was a little disappointed.
hawkins79
Detroit, MI
5/9/2009
The tart was yummy but was a bit sparse on the walnuts for a walnut tart, and looked nothing like the magazine picture. To get a luxurious heap of walnuts, you would need to double the amount of walnuts, I think. Also, why the 2 Tbsp. of sugar sprinkled on at the end? This does not need more sugar, and it did not bake in but just sat there on top.
Anonymous
San Francisco, CA
5/2/2009
