Best Maple Walnut Tart Recipes

MAPLE-WALNUT TART

Steps:

• Preheat oven to 350 degrees.
• Melt the butter in the skillet and stir in the breadcrumbs. Cook a few minutes, then mix in the walnuts. Mix with the corn syrup and maple syrup and spread in the pastry shell.
• Bake 30 minutes. Serve with whipped cream.

WALNUT PECAN MAPLE TART

Steps:

• 1. Preheat to 350. Have the tart shell ready. Put nuts on a baking sheet, keeping chopped nuts and halves separate. Toast for 5 minutes. 2. Whisk eggs w/creme fraiche & sugar. Then add syrup, vanilla, salt. 3. Scatter chopped nuts in the baked tart shell. Carefully pour the custard over the top. Carefully place halves, rounded side up on top of custard 4. Bake the tart until puffed and firm and lightly colored. Approximately 35 minutes. Cool completely before cutting. 5. Whip cream and maple syrup.

MAPLE-WALNUT TART

Steps:

• Make the dough Pulse flour, sugar, & salt in a food processor once or twice to combine. Add the butter and pulse until the mixture is pebbly, with some pea-size bits of butter. In a sm bowl, whisk together egg yolk, lemon juice, and 3 Tbs. of ice water. Pour mixture through the feed tube of the food processor, pulsing to combine. The dough mixture should be moist but should not come together into a ball. If a small handful of dough pressed together does not adhere, add the remaining 1 Tbs. ice water, pulsing to combine. Turn the dough mixture onto a piece of plastic wrap; gather the plastic around the dough, pressing the dough into a disk. Wrap tightly in additional plastic wrap - refrigerate for at least 1 hour and up to 2 days. Before rolling, let dough stand at room temperature for about 15 minutes to become pliable. Lightly coat a rolling pin with flour and roll dough on a lightly floured surface into a 15-inch circle. Lightly coat a round 9-1/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Roll the dough around the rolling pin and carefully unroll over the tart pan. Gently press it into the bottom and up the sides of the pan without stretching. Trim the excess, leaving a 1-inch overhang. Fold the overhang inside the tart and press against the sides to make a double wall about 1/4 inch higher than the tart pan (this will offset any shrinkage during baking). Wrap the tart shell in plastic wrap - refrigerate for at least 30 minutes- up to 24 hours. Position rack in the lower third of the oven - heat the oven to 425°F. Line tart shell with parchment - add enough beans or pie weights to fill shell. Bake on a heavy-duty rimmed baking sheet until edges are firm and starting to brown, 15 to 20 minutes. Carefully lift parchment and weights from tart shell. Continue to bake until the bottom of the shell is pale golden, 5 to 7 minutes more. Let cool on the baking sheet on a rack and reduce the oven temperature to 350°F.

MAPLE WALNUT PEAR TART

Steps:

• Sift flour & salt into bowl. Cut fats into the flour to consistency of coarse crumbs. Mix in .75c fine sugar and .33c walnut crumbs. Blend in egg yolks and half the water. Mix and knead with your hands into a smooth dough, adding enough water to create a smooth dough. Divide, wrap and chill dough in one large and one small dough ball in the fridge In a deep frying pan, or sauce pan, slowly dissolve the sugar and .25c maple syrup in 3 cups of water. Boil this syrup for 4 minutes. Add the pear halves to the syrup, and boil the pear halves in the syrup until the pears are tender begin to 'clear' and the syrup thickens somewhat. (about 10-15 minutes) PREHEAT oven to 400' On lightly floured board, roll out the larger dough ball, and gently press it into a pre-greased 12" flan pan. Using the smaller dough ball, roll out a circle large enough to cover the flan pan, cutting a 3" hole in the middle, and setting the top crust aside. Discard the 3"hole cut-out. Using a slotted spoon or collander, drain most of the syrup from the warm cooked pears. Arrange the pear halves, cut side down, in a single layer in the pastry shell, with narrow pear ends toward the middle. Pear halves can slightly overlap each other to avoid spaces between the pear halves. Drizzle with .25c maple syrup. Lift the pastry topper onto the flan top, pressing and sealing the edges of the 2 pastry layers together. It will drape the pear halves, clinging to the pear shapes and spaces. Trim off excess dough from the pan edges. Brush the pastry top with the egg white and dust with 2T of fine sugar. BAKE at 400, in the top half of the oven. Put the pan on a cookie sheet to avoid bottom-burning. Bake until the crust is golden brown and firm to the touch. Allow to cool. Remove from the flan ring to a cake plate. Serve slightly warm, or refrigerated with whipped cream or ice cream, walnut crumbs and drizzle of maple syrup as desired.