Walnut Tart from Masseube

Provence, the savoy, and Dauphiné all have their regional walnut cakes and tarts, as do the Périgord and the Quercy. This rich, rustic version comes from the Gascon town of Masseube. The walnuts are cooked in a toffee-like syrup and baked in a sugar crust that appears to be wavy rather than flat. Plain granulated sugar is sprinkled on top.

Fresh nuts make a huge difference in any dessert. You can shell them yourself, buy them from a reputable source, or purchase shelled walnuts in t