Walnut tart

Serves - 8

You’ll need

• 1 x 320g sheet ready-rolled sweet shortcrust pastry
• 200g walnut halves
• 75g unsalted butter
• 100g light brown sugar
• 3 tbsp golden syrup
• 150ml double cream
• 2 eggs
• 1 tsp vanilla extract
• Pinch of sea salt

To serve, optional
• Crème fraîche
• Double cream

Method

1. Get the pastry started

Heat the oven to 180°C fan. Line a 23cm tart tin with the pastry, pressing it neatly into the corners and trimming off any excess. Prick the base lightly with a fork, then chill for 15 minutes if you have the time. It helps the pastry behave itself rather than shrink and sulk.

2. Blind bake the case

Line the pastry with baking paper and baking beans, then bake for 15 minutes. Remove the paper and beans, then return it to the oven for another 8–10 minutes until the base looks lightly golden and dry. You want a tart case with a bit of backbone, not one that gives up the moment the filling arrives.

3. Toast the walnuts

Spread the walnuts on a baking tray and toast them in the oven for 5–6 minutes until they smell nutty and have taken on a little colour. Keep an eye on them, because they can go from fragrant to regrettable faster than you would like. Set aside.

4. Make the filling

Put the butter, light brown sugar, golden syrup, double cream and a pinch of salt into a saucepan over a low heat. Stir gently until the butter has melted and everything has come together into a smooth mixture. Take it off the heat and leave it for a few minutes so it cools slightly.

5. Bring it all together

Beat the eggs with the vanilla extract in a bowl, then gradually whisk them into the slightly cooled cream mixture. Stir in most of the toasted walnuts, keeping a handful back for the top.

6. Fill and bake

Pour the walnut filling into the tart case and scatter over the reserved walnuts. Bake for 25–30 minutes until the filling is just set with the slightest wobble in the middle. It will firm up a little more as it cools, so do not bake it into submission.

7. Leave it to settle

Take the tart out of the oven and leave it to cool in the tin for 15–20 minutes before removing. It can be served slightly warm or fully cooled, depending on the mood and how patient everyone is feeling.

8. Serve

Slice and serve as it is, or with a spoonful of crème fraîche or a little double cream alongside. It is rich enough to carry itself, but a little cool creaminess on the side is never a bad idea.

A couple of helpful notes

- If you want a slightly darker, more caramel note, swap the golden syrup for maple syrup or dark honey.
- Roughly chopping half the walnuts and leaving the rest whole gives the tart a slightly nicer mix of texture.
- This keeps well for a day or two in an airtight container, which is useful if you are planning ahead rather than baking at the last minute.