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Caramelized Walnut Tart

Caramelized Walnut Tart

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  • 1 refrigerated pie crust (half of 15-ounce package)
  • 1/2 cup (packed) golden brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups coarsely chopped toasted walnuts (about 5 ounces)

Recipe Preparation

  • Preheat oven to 400°F. Transfer crust to 9-inch tart pan with removable bottom, folding in overhang to form double-thick sides. Freeze crust while preparing filling.

  • Whisk cream, sugar, corn syrup, vanilla, and cinnamon in heavy large saucepan. Stir in walnuts. Simmer over medium heat until mixture is bubbling and darkens slightly, stirring until sugar dissolves, about 3 minutes. Spread filling evenly in crust. Bake tart until filling is deep golden brown and crust is golden, about 25 minutes. Cool completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature. Remove tart from pan and serve.

Recipe by Melanie Barnard, Brooke DojnyReviews Section

Roquefort Cheese and Caramelized Onion Tart Recipe

This classic Roquefort and caramelized onion tart recipe is layered with complex flavors: salty, piquant cheese, mellow, sweet onions, and rich eggs and cream. Baked into a pastry shell, the combination is nothing less than irresistible.

The tart is so versatile a quick lunch with a salad, a dinner entree, pop it in a picnic basket or a lunch box. Not bad for one small tart.

Roquefort Cheese is a distinctly tangy cheese and originally from the caves of Mont Combalou, it is protected by the first ever A.O.C., or controlled term of origin. The cheese is considered one of the best blues around because of the control, and also the maturation in the dark, musty caves in South West France.

If you can't find true Roquefort in your market, ask your grocer for a good quality blue cheese, preferably one that is creamy rather than crumbly, a Gorgonzola perhaps.

Cook's note: Use a store-bought shell or homemade pate brisee for the pastry either one turns out beautifully.

Caramelized walnut cake

Soft and fluffy walnut cake layers with delicious vanilla and caramelized walnut filling.

Caramelized walnut cake or Hedgehog cake (as the name stands in my mothers cookbook). This is the cake my mother make every Christmas/New Year’s holidays. She make it as a roll cake and call it The Hedgehog cake. This is one of her recipes I love the most. And this year I decided to make it as a layer cake.

Although I had to make some changes to the recipe, the taste is identical as her cake. Her filling has totally different texture it’s more liquid and wouldn’t work as a filling for layered cake, so I made my own buttercream with the same ingredients.

I have found my new obsession. As I wrote in a Chocoate Coconut Cake recipe post, I haven’t had neither one recipe for layer cake until few weeks ago, and I figured out how I actually enjoy making layer cakes. Although they are time consuming, and since I’m a mom to a 9 months old baby it takes me 2 days for one cake, but there is something in that I-can’t-wait-to-see-a-slice-of-that-cake thing.
So, from now on, I decided to make at least one layered cake every month.

What you will need?
For the cake: eggs (white and yolks separated), sugar, flour, ground walnuts, baking powder and pinch of salt.
For the filling: milk, vanilla pudding powder (cook and serve kind for 2 cups milk), cornstarch, sugar, vanilla extract, and caramelized walnut butter (it’s really not hard to make it).
And for caramelized walnuts: sugar and walnuts halves.

For caramel: sugar, water, butter, heavy cream and vanilla. Or use Carnation store-bought caramel (that’s what I used). I used caramel mostly for decoration but it gives more flavor to the cake, but you can omit it and sprinkle the whole cake with chopped caramelized walnuts.

First we have to make caramelized walnuts. Prepare a medium bowl greased with butter or oil (we need it greased so that caramelized walnuts don’t stick to the bowl). Add sugar in a large heavy bottom pan and let it melt on medium low heat, stirring occasionally. When sugar is melted, and starts to get golden color, add walnuts and with a wooden spoon mix everything, so that walnuts are coated in melted sugar. Continue cooking and mixing for few minutes until sugar is brownish and start to smell like caramel. Carefully transfer to a prepared greased bowl and let it cool completely.

For caramel (if using), place sugar and water into a medium saucepan and stir to combine. Cook over medium high heat and stir constantly until the sugar has dissolved and the mixture starts to bubble just a little. Increase a heat and bring to a boil, do not stir anymore.
Let the mixture continue boiling until it turns an amber color. Remove from the heat and slowly whisk in the heavy cream.The mixture will bubble up quite a bit and boil. Then add butter and vanilla, return to heat and constantly mixing bring to a boil. Cook 1 minute, whisking constantly. Remove from heat and let cool to room temperature. Transfer to a container and place in fridge to thicken.

For the cake, separate egg yolks and egg whites. In a bowl, whisk flour, ground walnuts and baking powder. With an electric mixer beat egg whites with salt until stiff peaks form. In a separate bowl beat egg yolks and sugar until pale and frothy. Carefully fold in egg yolks mixture into beaten egg whites. Add dry ingredients and using rubber spatula gently mix until everything is incorporated. Divide batter between 3-20 cm (8 inch) springform pans (bottom lined with parchment paper, sides greased and floured) and bake 10-15 minutes (I baked mine 13 minutes) on 180 C (350 F).

For the buttercream, there are two options and both work well, only the texture is different. Divide cooled caramelized walnuts in half. First option is to finely ground one half of caramelized walnuts and finely chop the second half (will use this half for sprinkling and decoration) – this is how my mom makes the filling. What I like to do, to get more smoother filling is to put first half of caramelized walnuts into a food processor and process until buttery texture is formed (it won’t be completely smooth, there will be still bits of caramelized sugar and that’s ok) and finely chop the 2nd half. It’s up to you.

Next, pour milk (leave about 5 tablespoons) in a large saucepan and on medium heat bring to a light boil. In the meantime rest of the milk (5 Tbsp) mix with vanilla pudding powder, sugar, cornstarch and vanilla extract. Pour mixture into hot milk and cook, stirring constantly, about 3-4 minutes until thick. Leave it to cool. Beat butter until creamy and smooth and mix into a cooled pudding. Add in caramelized walnuts (finely ground or in buttery form) and mix everything until fully incorporated. Divide the filling in 3 parts.

Homemade Caramel Walnut Tart

Just can’t ever get enough of that salty-sweet combo!

As marvelous as pecan pie is, it feels like a thing that’s just meant for Thanksgiving… or mayyyybe Christmas. Perhaps we’re alone here, but to us, it feels a bit out of place the rest of the year, almost as if it’s designated solely as a holiday dessert. However! This doesn’t mean that we don’t always love a little dessert that’s crunchy and nutty and sweet, like this wonderful Caramel Walnut Tart. It’s a tart that’s French in style, but simple to prepare, and while it’s reminiscent of that holiday classic, it feels right all year round. Think of it as the French answer to pecan pie. And once you try it, you’ll think of it often. We promise.

This tart uses walnuts for its nutty crunchiness, but you could use a combination of walnuts, pecans, and hazelnuts, or even almonds if you felt so inclined. An all-walnut filling, though, brings a butteriness to this tart that pecans or a mixture just can’t quite manage, so it really is worth a try.

The nuts are folded into a sweet and salty caramel filling, which tastes both richer and less cloying than the filling of its pecan pie cousin. Desserts that have that delicate balance of salty and sweet always seem to be just so irresistible… and this lovely tart is no exception!

Caramelized Walnut Tartlets

For the dough, mix the flour with the almonds, sugar and salt. Pour out onto a work surface and make a well in the center. Pour the egg into the well. Cut the butter into pieces and distribute around the flour. Chop all ingredients until crumbly with a pastry knife, then quickly knead by hand to make a smooth dough. If necessary, add a little cold water or flour. Shape into a ball, wrap in plastic wrap and refrigerate for about 1 hour.

Preheat the oven to 180°C (approximately 350°F). Coat the tartlet tins with butter and flour.

Roll out the dough on a lightly floured surface to 3-4 mm (approximately 1/8 inch) thick. Cut the dough into circles slightly larger than the tins and line the molds with the dough, forming an edge. Prick with a fork several times and bake in the preheated oven until golden brown, about 20 minutes.

For the filling, bring the honey and sugar to a boil. Add the butter and the cream while stirring and caramelize until golden brown. Chop the nuts coarsely and fold into the caramel. Allow to cool briefly.

Remove the tart shells from the oven and fill with the nuts. Let cool completely and remove from the tins.

For garnish, mix the powdered sugar with the lemon juice to make a thick icing. Drizzle over the tartlets and serve.

Caramelized Walnut Tart - Recipes

This luxurious, pretty tart would make a perfect vegetarian entrée or appetizer served with a simple, leafy green salad – perhaps tossed in a toasted walnut oil dressing.

The richness of the Stilton is perfectly complemented by the tart, fresh cranberries, toasted walnuts and sweet caramelized onion this is a tart for special occasions that’s best served warm or at room temperature.

I suppose you could take a shortcut by buying a ready-made pastry shell but that would be a pity because the crust recipe here is wonderful and provided you have a food processor, is really simple to make one short extra step, resulting in a tender crust that will have your guests begging for seconds.

You can make the pastry ahead of time as it needs an hour in the fridge before rolling it out and once you’ve lined the tart tin with it, it will need another 30 mins in the freezer before baking it blind. Use a clean wine bottle if you don’t have a rolling pin and you’ll need a 9 inch (23cm) loose-based tart pan.

All of this can be done the day before and you can even prepare the cranberry and caramelized onion filling ahead of time (assemble the tart just before putting it in the oven).

If you aren’t making your own pastry, skip the first part below.

Cranberry, Walnut & Caramelized Onion Tart with Stilton.


Ingredients for the pastry crust:

1 cup (240ml measure) of flour

2/3 cup (160ml measure) of walnut pieces

1/2 teaspoon of Colman’s dry mustard powder (optional)

3 oz (85g) of chilled unsalted butter, cut into pieces

2-3 tablespoons of very cold water

Put everything but the water into a food processor and pulse until it resembles fine breadcrumbs. Add the water one tablespoon at a time and pulse until big clumps form. Scoop the dough out of the processor, gently form it into a ball and wrap it in plastic. Chill in the fridge for 1 hour.

Roll the pastry out onto a floured board, drape the pastry over the rolling pin and lower it into the tart pan. Don’t worry if it breaks or falls apart – just gently push the dough into place with your fingers, making sure you have an even thickness throughout. Prick the base all over with a fork then stick the raw crust in the freezer for 30 mins.

Heat the oven to 375F (190C). Bake the pie crust for 15-20 minutes or until it’s golden. Remove from the oven and set it aside while you prepare the filling, below.

Ingredients for the filling:

1 large onion, finely sliced or chopped

1 tablespoon of olive oil

1 cup (240ml measure) of fresh or frozen cranberries

4 1/2 oz (130g) of walnut pieces

2 large eggs, lightly beaten

8 fl oz (230ml) of c rème fraîche or heavy cream

3 oz (85g) of blue Stilton, crumbled

Heat the oil and butter over a medium heat and add the onions. Stir to coat, and turn the heat to low. Add the sugar, a pinch of salt and fresh thyme. Stir frequently until the onions are soft, golden and caramelized. This can take up to 40 minutes. Once they’ve started to turn golden, you can add a splash of water and put a lid on the pan until the onions are almost of a melting consistency. You don’t want any liquid left.

Add the cranberries, turn the heat up slightly and stir until the cranberries start to ‘pop’. Take it off the heat and remove the thyme stalks.

Toast the walnut pieces while the onions are caramelizing spread them on a baking tray and bake for 8-9 minutes in a 350F (180C) oven until golden and fragrant.

Fold the walnuts into the cranberry/onion mixture and set it aside until you’re ready to assemble the tart.

To bake the tart, preheat the oven to 350F (180C). Tip the cranberry/onion/walnut filling into the pre-baked pastry crust and smooth the top. Scatter the crumbled Stilton over the filling.

Whisk the eggs and c rème fraîche/heavy cream together and pour this evenly over the tart filling.

Bake for 15-20 minutes or until the filling is puffed and golden. Allow it to cool for at least 15 minutes before serving better still, allow it to cool for 30-40 minutes.

French Walnut Tart

Start to finish: 2 hours 15 minutes (20 minutes active) | Servings: 10

  • 87 grams (2⁄3 cup) all-purpose flour
  • 46 grams (1⁄3 cup) whole-wheat flour
  • 40 grams (3 tablespoons) white sugar
  • 1⁄2 teaspoon kosher salt
  • 6 tablespoons (3⁄4 stick) salted butter, cut into 1⁄2-inch cubes and chilled 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 107 grams (1⁄2 cup) white sugar
  • 1⁄4 cup honey
  • 1⁄3 cup crème fraîche
  • 4 tablespoons (1⁄2 stick) salted butter 1 tablespoon cider vinegar
  • 1⁄4 teaspoon kosher salt
  • 2 large egg yolks
  • 230 grams (21⁄2 cups) walnuts, roughly chopped and lightly toasted

Heat the oven to 325°F with a rack in the lower-middle position. Mist a 9- inch tart pan with removable bottom with cooking spray. Line a rimmed baking sheet with kitchen parchment.

To make the tart shell, in a food processor, process until combined both flours, the sugar and salt, about 5 seconds. Scatter the butter over the mixture and pulse until it resembles coarse sand, 10 to 12 pulses. Add the egg yolk and vanilla, then process until the mixture is evenly moistened and cohesive, 20 to 30 seconds the mixture may not form a single mass.

Crumble the dough into the prepared tart pan, evenly covering the surface. Using the bottom of a dry measuring cup, press into an even layer over the bottom and up the sides the edge of the dough should be flush with the rim. Use a fork to prick all over the bottom, then freeze until the dough is firm, 15 to 30 minutes.

While the dough chills, to make the filling, pour 1⁄4 cup water into a medium saucepan. Add the sugar and honey into the center, avoiding contact with the sides. Cook over medium, swirling the pan frequently, until the mixture is amber in color, about 8 minutes. Off heat, add the crème fraîche, butter, vinegar and salt, then whisk until the butter is melted and the mixture is well combined. Let cool until just warm, about 30 minutes.

While the caramel cools, set the dough-lined tart pan on the prepared baking sheet. Bake until lightly browned, about 30 minutes. Cool on the baking sheet on a wire rack for about 5 minutes.

Whisk the yolks into the warm honey filling, then add the nuts and stir until evenly coated. Pour the filling into warm tart shell, then gently spread in an even layer. Bake until the edges of the filling begin to puff and the center jiggles only slightly when gently shaken, 25 to 35 minutes.

Let the tart cool on the baking sheet on a wire rack for about 1 hour. Remove the pan sides. Serve warm or at room temperature.

Notes: Don’t overcook the caramel. Aim for an amber hue if it gets much darker than that, the finished tart will taste bitter.

Whole-wheat flour in the crust plays up the earthiness of the walnuts. To toast the walnuts, spread them in an even layer on a rimmed baking sheet and bake at 325°F until fragrant and just starting to brown, about 8 minutes, stirring just once or twice do not over toast them or they will taste bitter. The dough-lined tart pan can be prepared in advance after the dough is firm, wrap tightly in plastic and freeze for up to two weeks. The tart is superb lightly sprinkled with flaky sea salt and accompanied by crème fraîche or unsweetened whipped cream.

Preheat oven to 425°F (220°C). Whisk eggs, syrup, brown sugar, butter and vanilla in medium bowl until just blended.

Place 1 tbsp (15 mL) walnuts in each tart shell. Pour maple syrup mixture over walnuts. Bake in preheated 425°F (220°C) oven until pastry is golden and filling is puffed and just set, about 18 minutes.

Serve warm or at room temperature, plain or with lightly sweetened whipped cream.

Caramelized Walnut Tart al'orange

I wanted to use up some walnuts, so I thought about making a pie. I didn't think that I could just make a pecan pie and substitute walnuts since the molasses in the pie has a tannic flavor, which is great when using pecans, but walnuts have that tannic flavor too. I thought it might come out a little "sour". So I opted for a filling based on caramel instead of molasses. Of course, that made me think of Orange caramels, and suddenly Voila!!

Ingredients You'll Need

1/2 Recipe Pate Brisee in a 9 inch pie plate
1 1/2 Cup Granulated Sugar
2 TB Orange Blossom Water
3/4 cup Heavy Cream
8 TB Unsalted butter plus extra for parchment or foil
Zest of 1 Orange or 1/4 tsp orange oil
2 1/2 Cup Walnuts Rough Chop
Large pinch of Salt


Prepare Pate Brisee and line a 9 inch pie plate.

Line the pie shell with buttered foil or parchment and add dried beans or pie weights.

Remove weights and foil/parchment, reduce heat to 350 and bake until crust is golden - about 5 minutes.

Remove from the oven and cool on a wire rack while you cook the filling.

Combine sugar and orange blossom water in a 6 or 8-inch heavy bottomed saucepan and place over medium flame.

Cook, shaking pan occasionally, until sugar melts continue cooking, stirring occasionally and scraping sides with a flexible spatula, until mixture turns golden. Don't let it get too dark.

Reduce the flame to low, and then carefully add cream and the butter, in chunks while whisking the mixture.

Careful, it will sputter and spit.

Continue cooking, whisking constantly, until butter melts and mixture is uniform.

Stir in walnuts, orange zest and a large pinch of salt.

Spread the hot filling into the cooled tart shell, evenly.

Refrigerate for about an hour to allow the filling to set.

To serve: Either sprinkle with a little Fleur de Sel or Sel Gris (as I did) -or-

Prepare UN-sweetened whipped heavy cream with a drop or two of Cointreau and the zest of 1/2 orange.

Questions, Comments & Reviews

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Recipe Notes

Recipe adapted from my brother's mother-in-law, Auntie Hala.

Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!

Did you make this recipe?

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Watch the video: Μπακλαβάς παραδοσιακός με καρύδι - ο καλύτερος που φάγατε ποτέ! Greek Cooking by Katerina (July 2022).


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  3. Hatim

    very excellent idea and it is timely

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