Maple Walnut Tart Recipe

<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">150g soft light brown sugar</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">175g walnut pieces, lightly toasted</li><li class="ingredients-single-item">For serving (optional):</li><li class="ingredients-single-item">200ml double cream, lightly whipped</li><li class="ingredients-single-item">2 tbsp icing sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed fluted tart tin</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Let's start with the pastry. In a food processor (or by hand using your fingertips), combine the flour, cold cubed butter, and salt until the mixture resembles fine breadcrumbs. The cold butter is essential as it creates those delicious flaky layers when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the caster sugar, egg yolk, and gradually add the ice-cold water, 1 tablespoon at a time, pulsing until the dough just comes together. Be careful not to overwork the dough, as this develops gluten and results in a tough pastry. The dough should hold together when pressed but shouldn't feel sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, which prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). While it's heating, toast your walnut pieces in a dry frying pan over medium heat for 3-5 minutes until they smell fragrant and look slightly darker. Watch carefully as nuts can burn quickly! Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll out the chilled pastry to about 3-4mm thickness and use it to line your tart tin. Press the pastry gently into the corners without stretching it. Trim any excess pastry by rolling your rolling pin over the top of the tin. Prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is lightly golden and feels dry to the touch. This prevents the dreaded "soggy bottom."</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry is baking, prepare your filling. In a large bowl, whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth and well combined. The mixture should be glossy and pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce oven temperature to 170°C (150°C fan/gas mark 3). Scatter the toasted walnut pieces evenly across the bottom of the blind-baked pastry case. They'll rise slightly during baking, so don't worry about arranging them too precisely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully pour the maple mixture over the walnuts. The nuts will float, but that's perfectly fine - they'll distribute themselves beautifully as the tart bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake the tart for 25-30 minutes until the filling is set but still has a slight wobble in the center. The filling will continue to set as it cools. If the pastry edges begin to brown too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool completely in the tin on a wire rack for at least 2 hours. The cooling process is crucial as it allows the filling to set properly - rushing this step will result in a runny filling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once cooled, carefully remove from the tin. For the perfect slice, warm your knife under hot water and wipe dry before cutting. Serve with a light dusting of icing sugar and a dollop of lightly whipped cream if desired. This tart keeps well at room temperature for 2 days or refrigerated for up to 5 days.</li></ol>