Maple Walnut Tart Recipe

Learn how to make this homemade Maple Walnut Tart with a buttery shortcrust pastry and rich maple filling. This easy baking recipe features premium maple syrup and perfectly toasted walnuts for a Canadian-inspired dessert that's sure to impress at holiday gatherings or special dinners.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

40 mins

Serves:

1 tart (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200ml pure maple syrup (grade A dark, robust)</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">200g walnut halves, lightly toasted</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">For serving (optional):</li><li class="ingredients-single-item">200ml whipped cream</li><li class="ingredients-single-item">2 tbsp maple syrup</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. If using a food processor, pulse the flour, salt and butter until the mixture resembles breadcrumbs. If making by hand, rub the cold butter into the flour and salt using your fingertips until you achieve the same consistency. The cold butter creates pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the caster sugar and mix briefly. In a small bowl, whisk together the egg yolk with 2 tablespoons of ice-cold water. Gradually add this to the flour mixture, pulsing or stirring until the dough just begins to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough or it will become tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently shape into a disc. Wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, preheat your oven to 180°C (160°C fan/gas mark 4). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Carefully transfer the pastry to the tin, pressing it gently into the corners without stretching. Trim the excess pastry, leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the parchment and weights and bake for another 5-7 minutes until the base is dry and pale golden. The blind baking ensures your pastry will be fully cooked and crisp, not soggy from the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry case is baking, make the filling. Spread the walnut halves on a baking tray and toast them in the oven for 5-7 minutes until fragrant, being careful not to burn them. Toasting enhances the natural oils in the nuts, intensifying their flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a medium saucepan, combine the maple syrup, brown sugar, and butter. Heat gently until the butter has melted and sugar has dissolved. Remove from heat and allow to cool slightly for about 5 minutes – this prevents the eggs from curdling when added.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk the eggs, vanilla extract and salt together. Gradually pour in the warm maple mixture, whisking continuously to combine. Stir in the flour until fully incorporated – this will help stabilize the filling as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Scatter three-quarters of the toasted walnuts over the base of the blind-baked pastry case. Pour the maple filling over the nuts. The walnuts will float to the surface, but you can arrange the remaining quarter of walnuts on top in a decorative pattern if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the tart to the oven and bake for 25-30 minutes until the filling is set around the edges but still has a slight wobble in the center, like a custard tart. The filling will continue to set as it cools. If the pastry edges start to brown too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and allow the tart to cool completely in the tin on a wire rack. The cooling process is crucial for the filling to set properly – rushing this step may result in a runny filling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once cooled, carefully remove the tart from the tin. If desired, whip cream with a little maple syrup for serving. The tart will keep well for 3-4 days in an airtight container. For the best flavor experience, allow the tart to come to room temperature before serving to fully appreciate the complex maple notes.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Maple Walnut Tart Recipe?

The main ingredients include plain flour, unsalted butter, caster sugar, eggs, pure maple syrup (preferably grade A dark, robust), light brown sugar, vanilla extract, salt, and toasted walnut halves. Optional ingredients for serving include whipped cream with maple syrup.

How to cook Maple Walnut Tart Recipe at home?

Learn how to cook Maple Walnut Tart Recipe by first making a buttery shortcrust pastry that needs to be blind-baked. Meanwhile, toast the walnuts to enhance their flavour, prepare a rich filling by combining maple syrup with brown sugar and butter, then add eggs and flour. Pour this mixture over the walnuts in the pastry case and bake until set with a slight wobble.

Why does my maple tart filling crack after baking?

Cracks usually form when the tart is baked at too high a temperature or for too long. The filling should be removed from the oven when it still has a slight wobble in the centre. Also, avoid rapid temperature changes by cooling the tart gradually at room temperature rather than refrigerating immediately.

Can I substitute the maple syrup with another sweetener?

While maple syrup provides the distinctive flavour that defines this tart, you could substitute it with golden syrup or honey. However, these alternatives will significantly change the flavour profile. If using honey, reduce the amount slightly as it's sweeter than maple syrup.

How do I prevent a soggy bottom on my pastry case?

To avoid a soggy bottom, thoroughly blind bake the pastry case before adding the filling. Use baking beans on parchment to weigh down the pastry, then remove them and continue baking until the base is dry and slightly golden. Adding a thin layer of egg white wash after blind baking can also create a moisture barrier.

Want to try something else in ...