Walnut Tart from Dun-sur-Auron Recipe
Walnut Tart from Dun-sur-Auron
Total time: 1hr to 2hr
Preparation time: 20 minutes
Resting time for the pastry: 30 minutes
Cooking time: 30 minutes
Difficulty: Easy
Chef's Note
In the Dun-sur-Auron township, walnuts grow all along the Jacques Coeur route. They have even inspired a walnut confraternity that meets on the last weekend of November to celebrate “Walnut Day,” initiating newcomers to the joys of all things walnut and hearkening back to winter evenings of yore when the villagers would gather to enjoy walnuts and mulled wine.
Pie pastry
- 125 g (4 oz.) flour
- 75 g (5 tbsp.) butter
- 25 g (5 tsp.) granulated sugar
- 1 egg yolk
- A pinch of salt
- 25 ml (5 tsp.) water
Walnut filling
- 500 g (18 oz.) Walnuts
- 150 ml (10 tbsp.) cream
- 60 g (2 oz.) sugar
- 1 whole egg
- 1/2 vanilla bean
- 75 g (3 oz.) icing sugar
- 15 ml (1 tbsp.) rum
- 5 walnut halves
  1. Make the pastry by working together all the ingredients; form into a ball and let rest in the refrigerator for 30 minutes. Roll out and lay into a tart or pie plate;
  2. Grind the nuts in a blender and combine with the other filling ingredients. Pour into the pastry and bake in a 220° C (425° F) oven for about 30 minutes.
  3. Cool. Mix together the rum and icing sugar; spread over the tart and garnish with the walnut halves.


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