Walnut Tart from Dun-sur-AuronTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Resting time for the pastry: 30 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:473.2 kcal
Proteins:13.5 g
Fats:39.7 g
Carbohydrate:20.8 g
Fibers:3.3 g
Sugar:8 g
Cholesterol:78.8 mg
Sodium:137.4 mg
Calcium:52.6 mg
SIMILAR RECIPES
Banana, Pineapple and Mango in Jelly
Sweet and Sour Strawberries with Sherry Vinegar
Warm Apple Confit with Pistachio Cream and Vanilla Ice Cream
Mirabelle Tarts with Olive Oil Ice Cream
Pineapple Ravioles with Wild Strawberries, Vanilla Syrup, Sorbet and Crispy Pineapple
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
*Pie pastry
125
g
flour
75
g
butter
25
g
granulated sugar
1
egg yolk
2
ml
salt
25
ml
water
*Walnut filling
500
g
walnuts
150
ml
cream
60
g
sugar
1
whole egg
1/2
vanilla bean
*Icing
75
g
icing sugar
15
ml
rum
5
walnut halves
METHOD
- Make the pastry by working together all the ingredients; form into a ball and let rest in the refrigerator for 30 minutes. Roll out and lay into a tart or pie plate;
- Grind the nuts in a blender and combine with the other filling ingredients. Pour into the pastry and bake in a 220° C (425° F) oven for about 30 minutes.
- Cool. Mix together the rum and icing sugar; spread over the tart and garnish with the walnut halves.
................
CHEF'S NOTES
In the Dun-sur-Auron township, walnuts grow all along the Jacques Coeur route. They have even inspired a walnut confraternity that meets on the last weekend of November to celebrate “Walnut Day,” initiating newcomers to the joys of all things walnut and hearkening back to winter evenings of yore when the villagers would gather to enjoy walnuts and mulled wine.
