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Loading...A celebrated sweet tart from Switzerland's Engadin valley, this walnut tart features a tender, buttery shortcrust shell filled with a glossy caramel made from sugar, cream, honey, and a generous mound of toasted walnuts. It is traditionally served in thin slices with coffee and has a rich, nutty sweetness balanced by a hint of vanilla.
Prep Time30 mins
Cook Time45 mins
Total Time75 mins
Servings10
Yield1 tart (10 slices)
Nutrition Facts
Per serving (estimated)
- 545 kcalCalories
- 36 gFat
- 14 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 30 gSugar
- 8 gProtein
- 150 mgSodium
- 250 mgPotassium
- 60 mgCalcium
- 2 mgIron
- 0.5 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the shortcrust pastry
- 250 g (2 cups) all-purpose flour
- 125 g (1 stick + 1 tbsp) cold unsalted butter, cubed
- 60 g (1/3 cup) granulated sugar
- 1 large egg, lightly beaten
- 1/4 tsp fine sea salt
- 1-2 tbsp ice water if needed
For the walnut filling
- 250 g (about 2 1/4 cups) walnut halves, roughly chopped
- 200 g (1 cup) granulated sugar
- 150 ml (2/3 cup) heavy whipping cream
- 60 g (3 tbsp) honey
- 30 g (2 tbsp) unsalted butter
- 1 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- 1 tbsp Kirsch or dark rum (optional)
For finishing
- 1 tbsp whole milk for brushing
- Powdered sugar for dusting
Directions
- Make the pastry: In a large bowl, rub the cold butter into the flour, sugar, and salt until the mixture looks like coarse crumbs. Stir in the beaten egg and knead briefly until a smooth dough forms, adding a splash of ice water only if it feels dry. Shape into a disc, wrap, and chill for 30 minutes.
- Preheat the oven to 180°C (350°F) and butter a 24 cm (9 1/2 in) tart pan with a removable base. Roll out two-thirds of the dough on a floured surface and line the pan, pressing it into the edges. Trim the rim and reserve the scraps.
- Toast the walnuts on a dry sheet pan for 6-8 minutes until fragrant, then let them cool slightly. In a small saucepan, combine the sugar, cream, honey, and butter and bring to a gentle boil, stirring until the sugar dissolves. Simmer for 3-4 minutes until lightly caramelized, then stir in the vanilla, cinnamon, and Kirsch.
- Spread the toasted walnuts evenly over the pastry base and pour the warm caramel carefully over them, making sure the nuts are well coated. Roll out the reserved dough and cut into thin strips to make a lattice, or lay a full round on top and cut small steam vents.
- Brush the top dough with milk and bake on the middle rack for 40-45 minutes, until the crust is deep golden brown and the filling is set and bubbly. If the edges brown too quickly, tent loosely with foil.
- Let the tart cool completely in the pan for at least 2 hours so the caramel can firm up, then unmold and transfer to a serving plate. Dust lightly with powdered sugar just before slicing into thin wedges.
Cook’s Notes
- Chilling the dough is essential for a flaky, tender crust; avoid overworking it or the pastry will be tough.
- Toast the walnuts until just fragrant – they continue to cook inside the caramel and should not darken too much beforehand.
- The filling sets as it cools, so resist cutting the tart while warm or the caramel will run; an overnight rest in the fridge gives the cleanest slices.
- For a classic Engadin flavor, do not skip the Kirsch or rum; it cuts the sweetness and adds aromatic depth.
- Store leftovers in an airtight tin at room temperature for up to 4 days; the flavors deepen and the texture becomes even more pleasantly chewy.
