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Maple Walnut Tart
Jana Rae

Maple Walnut Tart

Indulge in the rich, nutty flavors of this Maple Walnut Tart, a perfect autumn dessert that combines maple syrup and toasted walnuts for a cozy holiday treat.
Prep Time 20 minutes
Cook Time 45 minutes
Chill time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 350

Ingredients
  

For the Crust
  • 1 ¼ cup all-purpose flour
  • ½ cup cold unsalted butter, cut into small cubes
  • 2 tbsp granulated sugar
  • ¼ tsp salt
  • 2-3 tbsp ice water
For the Filling
  • 1 cup pure maple syrup
  • ½ cup heavy cream
  • 3 large eggs
  • ¼ cup brown sugar, packed
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 ½ cups walnut halves, toasted

Method
 

  1. Make the Crust:
    In a large bowl, mix flour, sugar, and salt. Add cold butter and cut in using a pastry cutter until the mixture resembles coarse crumbs.Gradually add ice water, 1 tablespoon at a time, until the dough just starts to come together.Shape dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
  2. Preheat and Prepare Tart Shell:
    Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface to fit a 9-inch tart pan.Press the dough into the pan, trimming any excess. Chill in the fridge for 10 minutes, then prick the base with a fork.
  3. Blind Bake the Crust:
    Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and bake for an additional 5 minutes. Set aside to cool.
  4. Prepare the Filling:
    In a large bowl, whisk together maple syrup, cream, eggs, brown sugar, vanilla, and salt until smooth.Add toasted walnuts, gently folding to coat.
  5. Bake the Tart:
    Pour the filling into the prepared crust. Bake at 350°F (175°C) for 40-45 minutes or until the center is set but slightly jiggly.Let cool to room temperature before slicing.

Notes

Tips and Notes

  • Tips for a Flaky Crust: Make sure your butter is cold, and don’t overwork the dough.
  • Storage: Store in the refrigerator for up to 4 days, or freeze for up to 2 months.
  • Serving Suggestions: Top with whipped cream or a scoop of vanilla ice cream for added indulgence.