Walnut Tart


Preparation info

  • Difficulty


  • makes 23 cm 9 inch tart serves


    (as it is jaw-droppingly rich)

Appears in

No book of mine is complete without a recipe from my cousin Deborah, with whom I have enjoyed many a table from our childhood days at our mutual grandparents’, through the raising of our children and to the far-flung places we have travelled to together over the years. Mostly on culinary missions.

Here is my version of the walnut tart recipe that she gave me which is very, very good and as rich as the rich-list.

Deborah serves it with home-made coffee ice cream, as did I. But crème fraîche is another way to go.

I made a 23 cm/9 inch square tart as you can see from the picture, but a circle of the same is just as good.


  • 100 ml. single cream
  • 200 g unsalted butter
  • a good pinch of sea salt
  • 140 g liquid glucose (good supermarkets sell it by the tube)
  • 300 g vanilla caster sugar
  • 75 ml. water
  • 300 g walnuts


Preheat the oven to 180°C/Gas 4. Make the sweet crust or pâté sablée pastry in the usual way but don’t cook it, the beauty of this tart is that it doesn’t need baking blind.

Then make the middle: bring the cream and butter to scald-point, just below boiling point, in a pan over a medium heat. Add the salt.

Put the glucose, sugar and water into a heavy- bottomed frying pan and bring to a bubble, then carry on cooking without stirring until the bubbling mass seethes and browns to mahogany.

Remove from the heat and pour in the cream and butter mixture, watch out, it will splutter, and then immediately add the walnuts and stir.

Pour the mixture directly into the tart shell and bake until browned and set, 30–40 minutes. If you have any pastry left over, lattice strips placed quickly over the mixture with an egg-wash painted on before the tart goes into the oven works a treat.

Cool on a rack, turn out and chill. Serve straight from the fridge, the tart will have set more solidly.