Maple and Black Walnut Tart
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
Equipment
Ingredients
Ingredients for Tart Crust
- 1/3 cup butter softened
- 1/4 cup sugar
- 1 egg yolk
- 1 cup all-purpose flour
Tart Filling
- 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
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.
Notes
Simple tip!
Don't worry if the surface of your pie cracks while it's cooking—the filling will puff up as it bakes, and then deflate as it cools.
Cool:
Remove from the oven and let cool completely before serving.
Tried this recipe?Let us know how it was!