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This black walnut tart recipe is a delicious fall recipe made with foraged black walnuts and real maple syrup. With just the right amount of sweetness, it makes for the perfect holiday dessert or Thanksgiving treat.
Black walnut is a favorite foraged fall treat in the Northeast, and we’ve put it to good use with this tart recipe. They’re sweet, crunchy, and slightly earthy. You can use them just like you would a regular English walnut, in recipes that call for whole or ground nuts.
The tart shell is sweet and melts in your mouth, much like shortbread, and the filling will satisfy any sweet tooth. Enjoy with a hot cup of coffee or tea for an extra delicious fall breakfast or dessert.
This walnut tart recipe is easy to make and delicious during the fall when black walnuts are abundant. If you don’t have a local source for black walnuts, you can substitute other nuts or even premium dried fruit.
You can learn more about foraging for black walnut here: Harvesting Black Walnuts (The Best Way to Gather, Clean, And Cure Them)
To make this walnut tart recipe, you first make the tart shell and prebake it for around 12-14 minutes.
When it’s done, the chopped black walnuts get spread over the tart shell and the egg and maple syrup filling gets poured on.
Then the whole walnut tart gets put back into the oven for another 30-35 minutes or until the center is set and the walnut tart is golden brown.
It’s super simple to make and looks really elegant.
Black Walnut Tart Recipe
Maple and Black Walnut Tart
Ingredients for Tart Crust
- 1/3 cup butter softened
- 1/4 cup sugar
- 1 egg yolk
- 1 cup all-purpose flour
- 2 cups roughly chopped walnuts
- 2 large eggs beaten
- 1 cup maple syrup dark robust
- 1/2 teaspoon vanilla extract
- 2 tablespoons melted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
Instructions for Tart Crust
- Preheat the oven to 375°F.
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly).
- Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack.
Make the egg and maple syrup base:
- In a bowl, mix together the beaten eggs, maple syrup, vanilla extract, and melted butter. Sprinkle with flour, salt, and cinnamon. Whisk until smooth.
- Spread the chopped walnuts over the bottom of a prepared tart shell. Pour the maple syrup egg mixture over the walnuts.
- Place the tart back in the oven on the middle rack. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.
- Bake for 30 to 35 minutes.
So there you have it—a delicious and magical recipe that’s sure to take your taste buds to the forest. It’s no surprise that this simple combination of ingredients produces such spectacular results. The black walnuts bring a rich texture to the dish, while the maple syrup helps round out the flavor and adds just a touch of sweetness. It’s a truly delightful way to celebrate the season, and you’ll be proud to serve it up to family .and friends at your next seasonal gathering.
Interested in other recipes made with homegrown or wild foraged foods? Check out our recipe index or some of the recipes below.
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