Best 3 Maple Walnut Tart Recipes

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Indulge in the symphony of flavors and textures presented by our delectable Maple Walnut Tart, a dessert masterpiece that elevates the ordinary into the extraordinary. Picture a flaky, buttery crust embracing a luscious filling of maple-infused custard, studded with crunchy walnut pieces that add a delightful contrast. This tart is a symphony of flavors, with each bite revealing a harmonious blend of sweetness, richness, and a hint of nuttiness. The gentle maple notes dance upon the palate, complemented by the subtle warmth of walnuts, creating an experience that is both comforting and invigorating. Explore the detailed recipe to uncover the secrets behind this culinary gem, ensuring your own homemade tart becomes a centerpiece of your next gathering or a delightful treat for your loved ones.

But that's not all! This article also unveils a treasure trove of other tantalizing recipes, each a culinary journey in its own right. Embark on a baking adventure with our selection of mouthwatering tarts, cobblers, and pies, discovering the perfect treat for every occasion. From the classic elegance of our Apple Crumble Pie to the rustic charm of our Peach and Blueberry Galette, these recipes offer a diverse range of flavors and techniques, catering to every palate and skill level. Prepare to impress your family and friends with these delectable creations, transforming your kitchen into a haven of sweet aromas and delectable delights.

Check out the recipes below so you can choose the best recipe for yourself!

MAPLE-WALNUT TART



Maple-Walnut Tart image

Provided by Florence Fabricant

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons butter
1/2 cup dry breadcrumbs
1/2 cup finely chopped walnuts
1/3 cup dark corn syrup
2/3 cup pure maple syrup
Baked 9-inch pastry shell
Whipped cream

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.

MAPLE-WALNUT TART



MAPLE-WALNUT TART image

Categories     Nut

Yield 8 10

Number Of Ingredients 19

For the dough
8 oz. (1-3/4 cups) unbleached all-purpose flour; more for rolling
1 Tbs. granulated sugar
1/2 tsp. kosher salt
6 oz. (3/4 cup) unsalted butter, cut into 24 small pieces and frozen
1 large egg yolk
1/4 tsp. fresh lemon juice
3 to 4 Tbs. ice water
Cooking spray
For the filling
2 large eggs
3 large egg yolks
1 tsp. pure maple extract
1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
1 cup pure maple syrup
3/4 cup granulated sugar
2-1/2 oz. (5 Tbs.) unsalted butter
8 oz. (2 cups) chopped walnuts, toasted

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



MAPLE WALNUT PEAR TART image

Categories     Fruit     Dessert     Bake

Yield 10 slices

Number Of Ingredients 17

PASTRY
3.75 c. flour
1t. salt
.75 c cool (not cold) butter, cut in 1"chunks
.33c vegetable fat
.75c T fine sugar (castor/ fruit sugar)
.33c finely ground walnuts
3 egg yolk, slightly beaten
.25 c ice water
2 egg whites, slightly beaten
FILLING
1c. sugar
3c. water
.5c. real maple syrup
8-10 medium-large pears, peeled, cored and halved
whipped cream
3 T walnut crumbs

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.

Tips:

  • For a richer flavor, use dark maple syrup instead of light maple syrup.
  • Toast the walnuts in a preheated oven at 350°F for 5-7 minutes to enhance their flavor.
  • Use a quality vanilla extract for the best flavor. Imitation vanilla extract will not provide the same depth of flavor.
  • If you don't have a tart pan, you can use a 9-inch pie pan instead. Just be sure to trim the excess dough around the edges.
  • Let the tart cool completely before serving so that the filling has time to set.

Conclusion:

This maple walnut tart is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and nutty filling is perfectly complemented by the flaky crust. With its simple ingredients and classic flavor, this tart is sure to be a hit with everyone who tries it.

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