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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.