Périgord Walnut Tart Recipe

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Périgord Walnut Tart
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Ingredients
11
Count
Nutrition
596
Calories
Total time
210
Minutes
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Ingredients:

Directions:

  1. Make dough: Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). Blend in butter with your fingertips or a pastry blender (or pulse in processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together egg and 3 tablespoons ice water with a fork and stir into flour mixture (or pulse) until incorporated.
  2. Squeeze a small handful: If dough doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. (Do not overwork mixture or pastry will be tough.)
  3. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
  4. Make pastry shell: Roll out dough between 2 sheets of plastic wrap into a 12-inch round. (If dough becomes too soft to work with, chill until firm, 10 to 15 minutes.) Fit dough into tart pan (discard plastic wrap), pressing against side. Run rolling pin over top edge to cut off excess dough, then press side to make dough come up slightly above edge of pan. Chill until firm, about 30 minutes.
  5. Make filling and bake tart: Line a 4-sided sheet pan with foil and put in middle of oven. Preheat oven to 425°F.
  6. Lightly toast walnuts in sheet pan, about 5 minutes. Transfer to a bowl and return pan to oven.
  7. Heat cream in a small saucepan over medium-low heat.
  8. Bring water and 1 1/2 cups sugar to a boil in a 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until amber.
  9. Remove from heat and immediately but slowly add hot cream (it will bubble furiously). Once bubbles subside, stir in walnuts and butter and cook over medium heat, stirring, 2 minutes.
  10. Pour filling into tart shell and sprinkle evenly with remaining 2 tablespoons sugar. Bake in sheet pan 25 minutes (check tart after 15 minutes, and if top becomes too dark in spots, loosely cover with foil).
  11. Reduce oven to 325°F and bake until filling is set and deep golden-brown and crust is golden, 10 to 15 minutes more (filling may spill over edge in spots).
  12. Cool tart to warm in tart pan, 30 to 45 minutes, then remove side of pan (do not cool completely before removing side of pan or tart will stick). Serve warm or at room temperature.
  13. Cooks' notes: •Dough can be chilled up to 2 days. •Tart keeps, wrapped well in foil and chilled, 1 week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 595.73 Kcal (2494 kJ)
Calories from fat 360.39 Kcal
% Daily Value*
Total Fat 40.04g 62%
Cholesterol 86.73mg 29%
Sodium 313.53mg 13%
Potassium 222.17mg 5%
Total Carbs 51.91g 17%
Sugars 24.57g 98%
Dietary Fiber 3.01g 12%
Protein 11.36g 23%
Vitamin C 0.8mg 1%
Vitamin A 0.2mg 8%
Iron 1.4mg 8%
Calcium 51.2mg 5%
Amount Per 100 g
Calories 401.84 Kcal (1682 kJ)
Calories from fat 243.09 Kcal
% Daily Value*
Total Fat 27.01g 62%
Cholesterol 58.51mg 29%
Sodium 211.49mg 13%
Potassium 149.86mg 5%
Total Carbs 35.02g 17%
Sugars 16.57g 98%
Dietary Fiber 2.03g 12%
Protein 7.66g 23%
Vitamin C 0.5mg 1%
Vitamin A 0.2mg 8%
Iron 0.9mg 8%
Calcium 34.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.6
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

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