Walnut Tart

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

London chef Simon Hopkinson at his restaurant, Bibendum, uses a similar but slightly cakier walnut filling, as follows, I marginally prefer it to the recipe above. You can, of course, use pecans here instead.



  • 4 oz plain flour
  • pinch salt
  • 2 oz


With pastry this rich, it is better to use a good-processor. Whizz up the flour, salt, butter and sugar. Then, with the machine running, plop in the yolks. The mixture should come together into a crumbly dough. Take out and press together gently in your hands. Wrap in clingfilm and chill for 30 minutes, then roll out and line a 9in flan tin. This is very short pastry. Don’t worry if it tears an