Walnut Maple Tart

Total Time
1 Hr, 25 Mins
Serves
12
Serving Size
Two 9" Tarts
Meal
Dinner Snack
Course
Desserts

Total Time

Prep Time
55 Mins
Cook Time
30 Mins
Total Time
1 Hr, 25 Mins

Nutrition

Calories
660 cal
Total Fat
37 g
Trans Fat
0 g
Cholesterol
180 mg
Sodium
260 mg
Carbohydrates
73 g
Dietary Fiber
2 g
Protein
10 g

Ingredients

Dough

  • 3/4 lb salted butter, room temperature
  • 6 ounces granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg and 1 yolk, beaten together
  • 2 1/4 cups all-purpose flour

Filling

  • 6 eggs, large
  • 2 cups granulated sugar
  • 6 ounces maple syrup
  • 3 tablespoons vanilla extract
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons salt
  • 3 cups California walnuts, whole, toasted

Preparation

  1. In a stand mixer, beat together butter and sugar until light and fluffy. Change speed to slow and add vanilla and egg mixture to butter until just mixed. Scrape down the sides of the bowl, especially the bottom.
  2. Add flour and mix until it begins to come together. Wrap tightly in plastic and chill for 30 minutes. When ready, roll out to ¼” thick, line pie tin and chill for 10 minutes.
  3. Preheat oven to 325°F (convection) or 350°F (non-convection) for walnut filling.
  4. Toast walnuts in 350° oven for 8 minutes or until they’re lightly brown and fragrant.
  5. Mix sugar and eggs together using a whisk. Stir in maple syrup, butter, vanilla and salt.
  6. Place toasted nuts on the bottom of the tart shell and pour mixture over the top.
  7. Bake at 325° (or 350°, depending on your oven) for 15 to 20 minutes or until the dough is golden brown and the filling shakes. Filling should start to puff slightly.
  8. Let tart cool down before cutting and serving. Store in an airtight container for up to three days.