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Walnut Tart


Walnut Tart ~ My first attempt at making tarts.  I  googled for an easy crust recipe to make the tart shell and after watching a video from Joyofbaking.com., set out to experiment.  I was overjoyed when the tarts came out well but on scrutinising them further, found that the edges were  thick.  Nonetheless,  the tarts were yum and my family loved it!




See the thick edges .... never mind more crust to munch on!   Will definitely try to improve.



Recipe for Walnut Tart  ( Sweet crust pastry adapted from Joy of Baking.com)

    Ingredients for Sweet Crust Pastry 
    • 210 gm plain flour 
    • 1/8 tsp salt
    • 113 gm butter/margarine
    • 50 gm sugar
    • 1 egg
    • Egg white to seal the crust
     Method
    1. Whisk the plain flour and salt, set aside.
    2.  Beat the butter till softened, add in sugar and beat till light and fluffy.
    3. Gradually add in the egg, beating just till incorporated.
    4. Add flour mixture all at once and mix just until it forms a ball of dough.
    5. Flatten dough into a disk, cover with plastic wrap and refrigerate for 20 mins. or till just firm or place in the freezer for about 15 mins.
    6. Lightly grease an 8 to 9 inch (23 cm) tart pan with a removable base.
    7. Once the pastry has chilled sufficiently, evenly pat onto the bottom and up the sides of the tart pan.
    8. Cover with plastic wrap and place in the freezer for about 15 mins.
    9. Lightly prick the bottom of the pastry crust with a fork (this will prevent the dough from puffing up as it bakes).
    10. Place tart pan on a baking sheet and bake crust for 5 mins.in a preheated oven @ 205 deg.C.  Reduce  temperatue to 180 deg.C and continue to bake for about 15 mins, till crust is dry and lightly golden brown.
    11. Remove from oven and place on a wire rack to cool.
    Egg white glaze
    1. Let the crust cool for  3 to 5 mins.  Lightly  brush the bottom and sides of the warm pastry crust with some lightly beaten egg.  (This helps to prevent the filling from softening the crust).
    Ingredients for Filling  
    • 1/2 egg lightly beaten
    • 1.1/2 oz brown sugar
    • a pinch of salt
    • 1 Tbsp melted butter
    • 1 Tbsp golden syrup or honey
    • 60 gm walnuts, coarsely chopped
    • 1 Tbsp Rum or Brandy
    Method
    1. Beat the egg, brown sugar, salt till light and ribbony.  Add in melted butter, golden syrup and liquor.
    2. Pour sugar mixture into tart shells, sprinkle on the chopped walnuts.
    3. Bake in a preheated oven @ 180 deg C for about 25 mins. till the filling has puffed but is still wobbly when gently shaken.  Test with a skewer at the sides till it comes out  clean.
    4. Cool for @ least an hour before cutting into wedges.
    5. Serve on its own or with ice cream.
    6. Yield :  Two 4.5 inch  tarts
Note :  Double the recipe of the filling for an 8 to 9 inch tart pan




    I'm submitting this post to Recipe Box # 26 hosted by Bizzy Bakes



Comments

  1. I would love it too! Nuttilicious!

    ReplyDelete
  2. Hi Cheah, I know this is good cos' I love walnuts. How I wish you are nearby and I can get to taste it. My biggest problem now is time. But still I'll KIV.

    ReplyDelete
  3. It looks good - doesnt look like its your first attempt.

    ReplyDelete
    Replies
    1. It's my first attempt, Chris. I made the whole recipe for the crust but I only have 2, mini 4.5 inch tart pans, so saved the other 2 pcs of dough for some other filling. Recently I bought an 8.5 inch tart pan, so will be experimenting with other recipes!

      Delete
  4. Hi Cheah, your walnut tart look really good. Very tempting and I'm getting hungry now... LOL
    Love to have a slice with hot coffee.

    Have a nice day, regards.

    ReplyDelete
    Replies
    1. I must admit that it's really delicious, more so accompanied by a hot cuppa!

      Delete
  5. Nice tart! I tried making the pastry too, it turn out thick and hard, then I give up, maybe tray again when I am really in mood. I heard we cannot overdo the dough, if not will become very hard

    ReplyDelete
    Replies
    1. I followed the video clip from Joy of Baking.com and I find that the crust was really good, not tough but cookie like. Even if it's thick at the edges, I really don't mind as it's not hard and there's more bite. For short crust pastry, yes, if you overdo or stretch it, it'll be tough. I've yet to try that too.

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  6. I've not baked any nutty tarts before and your wonderful-looking tarts do urge me to attempt baking mine too. These tarts look so yummy!

    ReplyDelete
  7. Cheah,
    Your tart looks so nice and neat.
    No worries about the thick crust.
    I bet this is very fragrance and yum with the walnuts.
    mui..^^

    ReplyDelete
    Replies
    1. Thank you, Mui Mui. Frankly, the thick crust gave more bite. I tried my best to make the edges thin and that was as far as I could manage.

      Delete
  8. im quite surprised to hear that it was your first time making tarts. even i've made tarts several times, i still have uneven layers here and there!

    ReplyDelete
    Replies
    1. Yes, it's my frist time making this type of tarts. My girl commented that the crust is a bit thick though. I've an egg tart post but it was a different recipe. I must learn the short crust pastry too!

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  9. These look so good! I love all that crunch inside the tart. I could eat a few at a go.

    ReplyDelete
  10. Your walnut tart looks wonderful! This is one tart that I have been meaning to make for ages! A slice would be lovely with a cup of warm tea! Yum!

    ReplyDelete
    Replies
    1. Lovley with a hot cuppa! I thought it would be a tough job, but it wasn't at all!

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  11. I like walnut, and i will definitely like this tart!

    ReplyDelete
    Replies
    1. Walnut is one of my favourite baking ingredients too!

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  12. i think it's a fantastic first attempt because your crust looks so smooth, although it is a bit thick, but i love thick crusts ;)

    ReplyDelete
  13. Yummery! Your mini tarts are too cute.. I made a walnut tart for Thanksgiving and loved it. I have orders to make one for Christmas too. :) I don't mind practicing my crusts, always room for improvement there for me, lol.

    ReplyDelete

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