Walnuts and caramel tart

Tarte aux noix et au caramel


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr 10

Appears in

New Bistro

New Bistro

By Fran Warde

Published 2009

  • About

Grenoble is famous for its walnuts and they are used in many recipes. This one is particularly wicked and appears on many menus. Serve with rich, dark coffee.



  • 150 g (5 oz) plain flour
  • 75 g ( oz) cold butter, cut into small pieces
  • 25 g (1 oz) caster sugar
  • 1 large egg, whisked


    First make the pastry. Place the flour and butter in a bowl and rub together quickly with your fingers until it resembles breadcrumbs. Add the sugar and mix through. Mix the whisked egg into the pastry mix using a flat-bladed knife, bringing the pastry together to form a dough ball. Wrap in cling film and chill in the fridge for 1 hour.

    Preheat the oven to 190°C/375°F/Gas 5. Place the pastry on a cold work surface, press out with the heel of your hand, then roll out to fit and line a 23cm (9-inch) loose-based flan tin. Do not stretch the pastry to fit. Trim away the excess pastry from around the edge of the tin. Prick the base with a fork. Line with baking parchment, fill with baking beans and cook for 20 minutes. Reduce the oven temperature to 160°C/325°F/Gas 3, remove the beans and baking parchment and return the pastry case to the oven to bake for a further 15 minutes.

    For the filling, place the sugar in a thick-based, non-stick pan and heat until dissolved and turned to caramel. Remove from the heat and leave to cool for 5 minutes, add the butter and cream, then return to the heat and stir until smooth and blended.

    Scatter the walnuts in the cooked pastry case, pour over the caramel and leave to set for at least 1 hour.