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Maple Walnut Tart

Maple walnut tart pairs a crisp, tender shortbread-style crust with a rich maple custard and toasted walnut halves. Blind-bake the crust, pour in the filling, and bake until the edges are set and the center still jiggles slightly.
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Prep Time 30 minutes
Cook Time 1 hour 6 minutes
Chilling, freezing, and cooling 4 hours 20 minutes
Total Time 5 hours 56 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 513
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.25 cup all-purpose flour
  • 0.33 cup powdered sugar
  • 0.25 tsp fine salt divided
  • 0.5 cup unsalted butter cold and cubed for the crust
  • 1 egg yolk large
  • 2 tbsp ice water
For the filling
  • 1.5 cup walnut halves
  • 0.75 cup pure maple syrup
  • 0.33 cup light brown sugar packed
  • 3 eggs large
  • 0.25 cup heavy cream
  • 2 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract
  • 0.25 tsp fine salt remaining

Equipment

  • 1 9-inch tart pan with a removable bottom
  • 1 rimmed baking sheet
  • 1 instant-read thermometer

Method
 

Make the crust
  1. Preheat the oven to 375°F with a rack in the middle position.
  2. Whisk the flour, powdered sugar, and 1/4 teaspoon of the salt in a mixing bowl.
  3. Cut in the cold butter with your fingertips until the mixture resembles coarse crumbs.
  4. Stir in the egg yolk and ice water with a fork, then gently gather the dough into a ball.
  5. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for 1 hour.
  6. Roll the dough between two sheets of parchment paper into an 11-inch circle and fit it into an ungreased 9-inch tart pan with a removable bottom.
  7. Trim the edges and prick the base with a fork, then freeze for 20 minutes.
  8. Set the tart pan on a rimmed baking sheet, line the shell with parchment paper, and fill it with pie weights.
  9. Bake at 375°F for 18-20 minutes, until the edges are pale golden.
  10. Remove the weights and parchment and bake for 6-8 minutes more, until the base looks dry.
  11. Set aside the crust and lower the oven to 350°F.
Fill and bake the tart
  1. Arrange the walnut halves in the tart shell.
  2. Whisk together the maple syrup, brown sugar, eggs, heavy cream, the remaining 2 tablespoons melted and cooled butter, vanilla extract, and the remaining 1/4 teaspoon salt until combined.
  3. Pour the filling evenly over the walnuts.
  4. Bake at 350°F for 35-45 minutes, until the edges are puffed and set, the center jiggles slightly, and the custard near the center registers at least 160°F on an instant-read thermometer.
  5. Cool completely on a wire rack for at least 3 hours before removing the tart ring and slicing.

Notes

For clean slices, let the tart cool completely before removing the ring. Store covered in the refrigerator for up to 3 days; it can be frozen. For a dairy-free variation, use plant-based butter and cream, though the filling texture may differ.