Walnut Caramel Tart

Step by step: Walnut Caramel Tart

• Step1

  Make the dough: Place 100 grams (3.5 oz) of soft butter, 100 grams (3.5 oz) of powdered sugar and a pinch of salt in a mixing bowl. Mix for a minute or two.

• Step2

  Add an egg and mix just until combined. Add 200 grams (7 oz) of sifted flour and mix until the dough forms a mass. Wrap in plastic wrap and refrigerate for 2 hours.

• Step3

  Make the caramel- walnut filling: Combine 200 grams (7 oz) of sugar and 2 tablespoons of water in a large saucepan. Bring to boil, stirring until the sugar is dissolved. Wash down the sides of the pan with a wet pastry brush. Boil without stirring until the syrup turns to a golden amber color.

• Step4

  Remove from the heat, and add 200 grams (7 oz) of chopped walnuts. Stir until the walnuts are coated with caramel, and add 160 ml (5.5 oz) of heavy cream. Return to the heat and cook, stirring constantly, until smooth. Pour into a baking pan and refrigerate for 20 minutes.

• Step5

  Make the frangipane (almond cream): Place 70 grams (2.5 oz) of soft butter in a bowl. Add 70 grams (2.5 oz) of sugar and a pinch of salt, and stir. Alternate adding 70 grams (2.5 oz) of almond flour and an egg.

• Step6

  Dust the work surface with flour and roll the dough into a 27 cm (11 inch) in diameter round. Gently press into a 25 cm (10 inch) in diameter tart pan. Roll the pin over the dough to remove the excess dough.

• Step7

  Spread the cooled walnut- caramel mixture evenly over the tart shell. Spread the frangipane (almond cream) over the caramel using a spatula.

• Step8

  Bake the tart at 180°C (350°F) for 30 minutes, until golden brown. Cool the tart in the pan.

• Step9

  Mix 90 grams of apricot jam with a tablespoon of hot water and strain. Brush the glaze over the tart, and garnish with walnuts. Serve this delicious caramel- walnut tart with tea or coffee. Enjoy! Visit our website for a tart Tatin recipe, a chocolate coconut cake, and other great recipes.