Tarte aux Noix et au Rhum

Rum and Walnut Tart

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

In the Périgord the walnut trees lining the roads south from Brive are a fine sight. If you are there in the autumn take advantage of the new season’s crop. The ripe walnuts which fall overnight must be collected every day to prevent their blackening on the ground. After a short spell drying in the sun they are packed in lacy sacks for sending to other parts of France or Britain. But it’s even nicer to bring your own home, if you can, for eating with cheese or to make a walnut tart.



  • 170 g(6 oz) flour
  • 30 g(1 oz) caster sugar
  • 85 g(3 oz) butter
  • grated rind and juice of half an orange
  • 1 egg yolk


  • 85 g(3 oz) butter
  • 85 g(3 oz) muscovado sugar
  • 1 large egg
  • 2 tablespoons rum
  • 170 g(6 oz) broken walnuts


Sift the flour and sugar into a bowl. Rub in the butter and mix to a dough with the rind and juice of the orange mixed with the egg yolk. Chill for 15 minutes and roll out on a floured board to line a greased 24 cm( in) tart tin. Prick the base all over.

Bake in a moderately hot oven (Mark 6, 200°C, 400°F) for 10–15 minutes until lightly coloured.

For the filling, cream the butter with the sugar until light and fluffy, and then beat in the egg and rum. Fold in the chopped walnuts and spread the mixture level in the pastry case.

Bake in the centre of a moderate oven (Mark 4, 180°C, 350°F) for 25 minutes.

Cool, and then serve with crème fraîche or soured cream.