Maple Walnut Tart
A rich and buttery tart filled with toasted walnuts and sweet maple syrup, perfect for a special occasion or cozy dessert.
Ingredients
Dough
- 1 1/2 cups unbleached all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 6 ounces unsalted butter, frozen (cut into 24 pieces)
- 1 large egg yolk
- 1/4 teaspoon lemon juice
- 3 tablespoons ice water (add more if needed)
Filling
- 2 large eggs
- 3 large egg yolks
- 1 teaspoon pure maple extract
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup pure maple syrup
- 3/4 cup granulated sugar
- 5 tablespoons unsalted butter
Topping
- 8 ounces lightly toasted chopped walnuts
Instructions
- Pulse flour, sugar, and salt in a food processor. Add frozen butter and pulse until coarse.
- Mix egg yolk, lemon juice, and 3 tbsp ice water; add gradually to form dough. Chill for 1 hour.
- Roll dough into a 15-inch circle, fit into a 9-inch tart pan, and refrigerate for 30 minutes.
- Bake crust at 425°F (220°C) with pie weights for 20-25 minutes, then reduce to 350°F (175°C) and bake until golden.
- Whisk eggs, yolks, extracts, and salt. Heat maple syrup and sugar, add butter, then combine with egg mixture slowly.
- Spread walnuts in crust, pour filling, and bake at 350°F (175°C) for 30-40 minutes until set. Cool before serving.
Notes
Ensure the crust is fully cooled before adding the filling to prevent sogginess.