Tarte aux noix du Périgord

Name: Tarte aux noix du Périgord
Total time: 50 min
Yield: Serves 8
Cuisine: Périgord
Ingredients: 1 sweet shortcrust pastry (250 g / 9 oz); 250 g (2½ cups) Périgord walnut halves; 150 g (¾ cup) granulated sugar; 200 ml (¾ cup) thick crème fraîche; 50 g (3½ tbsp) salted butter; 2 tablespoons chestnut honey; 1 egg, beaten

Périgord walnut caramel tart

⏱ 50 minServes 8Medium480 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1sweet shortcrust pastry250 g (9 oz)
250 g (9 oz)Périgord walnut halves
150 g (5 oz)superfine sugar
200 ml (¾ cup)thick crème fraîche
50 g (2 oz)salted butter
2 tbspchestnut honey
1whole egg, beaten

1 sweet shortcrust pastry 250 g (9 oz)
250 g (9 oz) Périgord walnut halves
150 g (5 oz) superfine sugar
200 ml (¾ cup) thick crème fraîche
50 g (2 oz) salted butter
2 tbsp chestnut honey
1 whole egg, beaten

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 tart pan (26 cm / 10 in)

1 heavy saucepan (18 cm / 7 in)

1 roll of parchment paper

1 pastry brush (4 cm / 1½ in wide)

Oven

1 bowl scraper

03 — Method

Preheat the oven to 180°C (350°F). Line the tart pan with the pastry, prick with a fork, and cover with parchment and pie weights.Making it from scratch? See the shortcrust pastry — ≈ 15 min
Blind-bake for 15 minutes, remove the paper and weights, and bake 5 minutes more until pale golden.
Cook the sugar with 2 tablespoons water over medium heat, without stirring, for about 6 minutes to an amber caramel.
Off the heat, carefully stir in the crème fraîche a little at a time (it will bubble up), then add the butter and honey.
Return to low heat for 2 minutes, stirring until smooth, then stir in the walnuts to coat.
Spread the filling in the tart shell, brush the edges with beaten egg and bake for 15 minutes at 180°C (350°F).
Let cool completely at room temperature for at least 2 hours so the caramel sets.